A No Go on the Mango

This evening, I whipped up what I thought was going to be an amazing marinade. My attention to detail was in full gear as I pulled out a blender to properly distribute each ingredient to every inch of the fish.

Again, I cooked tilapia this evening. However, rather than using a coconut milk base, I used a mango one.

My marinade consisted of:

1. 1/2 a fresh Mango, sliced
2. A good amount of Mango juice - my base (maybe a little too much)
3. 1/2 a Lime (maybe not enough)
4. A handful of cilantro
5. About 5 mint leaves
6. A sprinkle of Sea salt
7. About 1/8th of a tiny tiny green chili pepper (hot)

I tossed all the components in my blender and watched the off yellowish color substance dance.

Contrary to what I assumed, the marinade was a bit flavorless. I seared the fish and maybe I did not add enough juice to the pan. I wish I were an expert, then I'd know.

Regardless of my result, I think the combo has promise. If tried with different proportions, I think that this mix can make a name for itself.

-pk

Brazilian/South Pacific/ Indian Marinade

I just returned to the States from Brazil. I have always loved Indian food, and when I got home I was craving a dish that combined Indian flavors but that also had a Brazilian touch. I bought tilapia fillets and whole squids, I marinated them in a combination that was:

3 parts coconut milk, 1 part lime juice

I then added a good amount of:

Curry and Cilantro

The result was superb. The exotic scent of the concoction overtook my entire kitchen and the flavors did exactly the same thing to my mouth. I highly recommend this mix. The result:



This is my first post, and as you can see, this is not a place where measurements are mentioned. My concoctions are purely improvisational - more often than not, I am left very satisfied and other times, it might be the exact opposite; the constant in my kitchen is that it is always exciting.

-pk