The greatest thing about watching grocery store ads is that I can meld a meal by piecing together food on sale. It’s, at times, inspiring. I feel like a cornball saying that, but as a dedicated deal seeker I pay attention to essentials that I can save on.
Recently, Sunflower Farmers Market at 38th & Wolff in Denver advertised thresher shark. I had tasted shark once before and remembered its sharpness and steakiness. Much like a swordfish.
Thresher shark is a hearty, meaty fish that is extremely versatile and can be seasoned to anyone’s taste. Great if you want a taste of the wild.
Another item that Sunflower featured in its Wednesday ad was mango. I had never bought a mango, cut into a mango nor craved a mango. All this has changed and since this dinner I’ve sought out, peeled and blended mangoes to my heart’s delight.
To maximize the thresher shark’s tenderness, I chose to pair it with coconut-ginger rice and mango salsa. I borrowed the rice recipe from a fellow blogger, Recipe Girl, and combined a mess of sweet and savory ingredients for the mango salsa. Mix in homemade mojitos and great friends and a menu is made!
Marinate 1 lbs. in:
- 1/4 cup lime juice
- 2 T. Tequila (or n/a orange juice)
- 1 clove garlic, minced
- Jalapeno pepper(s), seeded and chopped
- 1 1/2 cups mango, chopped and squared
- 1/2 cup jicama, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, dried and chopped
- Juice of 2-3 limes
- Marinate about a half hour for best results
Tips for salsa:
- Mangoes have rectangle pits?! What the …
- Rounder limes end up juicing better. Roll it around the counter a few times to get the liquid loosened.
- I reserved a small portion without jalapeno, for those who can’t stand the heat.
“Salud y amor y tiempo para disfrutarlo.”
Health and love and time to enjoy them.