Spring has sprung! I took a much needed half day off today - talk about perfect timing. Weather in the high 60s/low 70s and not a cloud in the sky.
After doing my part to help the local economy and dropping off some flowers at my brother's house, I spent a peaceful hour reading outside and chatting with a girlfriend in California. Basketballs could be heard bouncing and swuushing from driveways up and down the street. The kids next door zip lined from tree to tree. And a bright yellow bouquet of fresh daffodils could be seen through the window, providing a cheery welcome to our home.When Steve got home from golf (hooray, the course is open and dry!) we enjoyed a really nice dinner that was filled with the flavors of spring. Here’s what was on the menu:
- Wild Sea Bass – seasoned with a bit of grape seed oil, kosher salt and fresh cracked pepper; pan seared and cooked to crispy yet moist perfection; and then topped with a fresh pineapple mango salsa.
- Fresh English Peas – shelled, lightly steamed, and finished with a tad bit of butter and a squeeze of lemon.
- Primavera Brown Rice – brown rice cooked in chicken broth and sautéed garlic, with diced asparagus, shredded carrots and halved grape tomatoes added during the last 5 minutes of cooking.
Here’s the recipe for the salsa, which is great on fish, chicken or even tortilla chips. (Feel free to add some diced Hass avocado if you have it on hand.)
Pineapple Mango Salsa
- ½ cup pineapple, chopped into ½ inch dice (fresh, frozen or canned is fine, but of course we always like fresh better
- ½ cup fresh mango, chopped into ½ inch dice
- ¼ cup finely chopped cilantro
- 2 Tbs finely minced red onion
- ½ tsp finely minced jalapeño pepper
- Juice from either ½ lime or ¼ lemon
- Pinch kosher salt
Method
- Combine all ingredients in a glass bowl, chill 1 hour.
How easy is that?
Enjoy!
