Jump to recipe
Fresh fish is a tasty and healthful addition to your diet. It is full of omega 3 fatty acids and high in many important vitamins and minerals, including vitamin D, which may help prevent depression, diabetes, and even cancer.
This week’s recipe for papaya salsa adds a sweet and spicy South of the Border kick to grilled fish. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“The people who give you their food give you their heart.”
– Cesar Chavez
Ingredients
- 1 cup peeled, seeded, diced papaya (Mango or peach can be substituted)
- ¼ cup finely diced red onion
- ¼ cup (loosely packed) cilantro leaves, chopped
- ¼ cup fresh lime juice
- Juice of 1 orange
- 2 Tbsp olive oil
- ¼ to ½ fresh jalapeno chile, seeds and ribs removed, minced
- ¼ tsp salt or to taste
Instructions
- Combine all ingredients and let stand 30 minutes before serving. Taste for seasoning and correct before serving.
Notes
Serve on any grilled or broiled fish (e.g., halibut, grouper).