Fish Tacos with Mango and Mint Salsa

Haiku #5

Today’s delusion:

Winter shall vanish if I

shake this maraca.

Which I did, and POOF, I ended up in Florida where the weather is a balmy 70. No comparison to where I left, tomorrow’s high is -14 degrees. The poor chicken’s eggs are freezing. As it turns out, a frozen yolk is a beautiful thing. Almost a foreshadowing of an avocado season to come… Or a maraca.

frozen yolk

So are fish tacos for a girl headed to the beach! Or at least looking out toward the beach. From the general surgery resident work room.

fish taco

Fish Tacos with Mango and Mint Salsa

Adapted from Estancia

3 tablespoons olive oil

2 limes, 1 zested and juiced, 1 quartered lengthwise

1 tablespoon finely chopped cilantro, plus more for garnish

1 medium shallot, finely chopped

1 pound skinless halibut, sea bass or striped bass fillets

1 mango, diced

3 tablespoons finely chopped mint

1 medium serrano chile, seeded and diced


1 avocado, halved, pitted, peeled and thinly sliced

4 radishes, halved if large, thinly sliced

10-12 corn tortillas


Preheat grill to medium-high heat. In a medium dish, combine oil, zest and juice from 1 lime, cilantro and half the shallot. Add fish; turn to coat. Let stand 15 minutes at room temperature. Meanwhile, in a bowl, stir together remaining shallot, mango, mint, half of the chile and generous pinch salt; stir to combine.

Remove fish from marinade. Grill flesh-side down, 4 minutes, then turn and cook until just cooked through, 3 to 4 minutes more. Transfer fish to a plate; let rest 5 minutes, then flake with fork.

fish taco salsa

Grill tortillas 10 to 15 seconds per side; remove from grill. Divide fish among tortillas; top with salsa, avocado and radishes. Garnish with cilantro and remaining chile, if desired. Serve with lime wedges.

Because my only catalogue for these haikus is here, enjoy #4 an #6 from today.

Haiku #4 (after seeing the Gambler)

Everyone gambles.

Only some can accept the

All or none outcome.

Haiku #6

Some drink beer in the

shower; I read a cookbook

to sleep on hard days.

3 thoughts on “Fish Tacos with Mango and Mint Salsa

  1. Oooh, I am *just* learning about the magic of fish tacos. That salsa is the perfect sidekick. I’ve wondered about chickens in those chilly MN temps – I can’t believe the eggs freeze!

    1. You can still use them after they thaw, a perk. I love fish tacos because they are SUPER easy and fast. Love your new blog project!

  2. Please keep doing anything and everything you can to hurry winter on its way out of here! I am kind of over the frigid winds at this point, though the Christmas lights that many people have left up are delightful 🙂 Enjoy Florida, and fish to the fullest, almost-Dr. Hammer! 🙂

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