Welcome to sunny Southern California, where I’m hosting the main course of our “real food” progressive dinner and a fantastic GIVEAWAY! (More on that in a moment…) I am so proud to be celebrating Food Revolution Day with some of my favorite bloggers: Brianne of Red, Round, or Green, Bettina of The Lunch Tray, Grace of Eat Dinner, Eila at The Full Plate Blog/Meals in a Snap! and Billy at Time at the Table. Even though we haven’t met in person (we live in different states scattered all across the country), we’ve bonded online over our mutual love of real food for families.
When I thought about what to make for our main course, my three priorities were fresh, healthy and quick. That’s right; quick. If you’ve spent the afternoon running your kids from baseball games to karate to swimming lessons, you don’t have time to spend hours in the kitchen. That’s why I love the idea of putting fresh fish on the grill (cooks quickly) and chopping up a fresh, colorful salsa to go with it.
Note 1: For this dinner, I bought U.S. farmed tilapia, which is on the Monterey Bay Aquarium Seafood Watch’s green list.
Note 2: Need help cutting a mango? Remember to cut off two “cheeks” from the sides first, then cube the flesh and spoon it out of the skin.
Grilled Tilapia with Mango Salsa
2 large ripe mangos
1/2 large red onion
1 small bunch cilantro (about 20 stems)
1 medium lime
1 tablespoon olive oil
Dash of hot sauce
Salt and pepper to taste
For the fish:
1 pound tilapia filets, about 4 or 5
Juice of 1 large lime
2 tablespoons olive oil
Prepare the mangos by slicing off the “cheeks,” dicing the flesh, and peeling off the skin. Place the mango chunks in a large bowl. Finely chop the red onions and cilantro, add to the bowl. Squeeze the juice of the two limes and add to the mango mixture; stir in the olive oil. Add a dash of hot sauce if desired, plus salt and pepper to taste. When all of the ingredients are combined, set the bowl aside and let the mango salsa rest.
Place tilapia filets in a large bowl, add lime juice and olive oil and toss the filets gently to make sure they are well-coated. Brush the grill with oil and preheat the grill to 350 degrees. Place the filets on the grill and cook until you have nice grill marks and the fish is firm to the touch, about 3 to 4 minutes on each side (make sure that the grill stays as close as possible to 350 degrees). Remove from grill, serve garnished with mango salsa. Serves 4.
And now it’s time for…the GIVEAWAY!!! I had a chance to meet the Cutco Cutlery people at Camp Blogaway last month, and not only was I incredibly impressed with the knives, I loved their presentation, which focused on minimizing food waste (a cause near to my heart). These knives are made in the USA, and they come with a lifetime (“forever”) guarantee. If you hold one in your hand, you can feel how incredibly sturdy and well-balanced it is – and once you start using it, you won’t want to use any other knife.
Cutco, which supports cooking and families eating real food, has generously agreed to provide one 7 5/8″ Petite Chef’s Knife (retail value $114) to one lucky winner. To enter, please leave a comment below by 9:00 AM, Pacific Time, on Wednesday, May 23. The winner will be picked via random.org. Cutco will ship the knife directly to the winner. You must be 18 and a U.S. resident to enter and win.
Good luck, and happy Food Revolution Day!