No matter what kind of fish or seafood you’re preparing, or whether you’re grilling, frying or steaming, a generous dollop of salsa on the side is guaranteed to put a zing into your seafood feast. Salsas are best served at room temperature to allow the full burst of flavour to reach your taste buds.
The rainbow colours of this salsa are visually appealing and will wake up your taste buds with a bang. For extra flavour in the salsa, try using fresh corn on the cob instead of tinned corn.
3 ears sweet corn
1 small red chilli, seeded and very finely chopped
1 mango, peeled and the flesh cut into chunks
6-8 cherry tomatoes, chopped
1 tablespoon finely chopped coriander
1 very small onion, finely grated
1/2 cup good quality extra virgin olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste
• Pull the husk down on the corncobs, remove the silky strands and pull the husks back into place. Char grill on a grill plate or BBQ for about five minutes, turning frequently until the husks are blackened and the corn is tender. Allow the corn to cool and then cut the kernels from the cob with a sharp knife.
• Gently combine the corn with the rest of the ingredients and allow the salsa to stand for about half an hour at room temperature to allow the flavours to blend.
There’s more than a hint of bite to this baby. It’s not always easy to get fresh horseradish – your best bet is probably the greengrocer in your local Chinatown – but you won’t lose too much flavour if you use bottled horseradish. Bottled horseradish is available through most large supermarkets.
This salsa is great with all fish but is extra good with stronger-flavoured fish such as tuna, mackerel, black bream and tailor.
250g plum or grape tomatoes, finely sliced
1 small red onion, finely grated
1 lime, juiced
1 tablespoon honey or maple syrup
1 small red chilli, seeded and finely chopped
1 tablespoon chopped fresh coriander leaves
1 teaspoon grated horseradish (fresh or bottled)
• Just mix all the ingredients for the salsa together in a glass bowl and allow to stand for an hour to allow the flavours to blend.Reads: 536