Avocado and Mango Chutney/Salsa (Corey)

The title says chutney/salsa because they're pretty much the same thing, right? It all depends on what you do with it once you've made it. This recipe was invented to top fish (thus the chutney), but it's excellent with tortilla chips too (i.e. the salsa).

2 avocados

1 mango

1 bunch cilantro

lime juice

salt

pepper

minced garlic

Dice the avocados and mango into 1/4 to 1/2 inch pieces. Add about half a bunch of chopped cilantro (my mom doesn't remove the stems, but I do...it's up to you whether you want to take the extra time to pick all of the leaves off). Season with the juice of half a lime (or one to two tablespoons of bottled lime juice), salt, pepper, and a tablespoon of fresh minced garlic. Stir and enjoy.

I love to put this mixture on top of poached salmon, grilled tuna, and even fried tilapia...though I've also been known to eat it with chips or even just a spoon.

Soy-Ginger Marinade (Jen)

I often look to the internet when I need a recipe, but seldom find anything that I want to use without altering it. (So readers, feel free to mess about with our recipes!) This marinade is a good example. It had good bones (as my mom would say about structure in the garden) but needed some attention to detail—that is, the details about the way I like my food!

This is a wonderful marinade for tuna steaks or other very firm, dense fish. Try it with Corey’s Avocado and Mango chutney and a Caprese salad. Yum!

1 cup soy sauce

½ cup dry sherry

1/3 cup brown sugar (or if you like, try honey or real maple syrup)

3-4 tablespoons minced fresh ginger

4-5 large cloves of garlic, minced

Dash of lime juice

You can also add minced shallots or minced green onion

Mix everything together and taste it. Sweeten if the mixture is not sweet enough. It should taste fairly sweet but not sick-y sweet.

Wash tuna steaks and pat dry. Pour marinade over the fish and allow fish to marinate for at least 30 minutes. Grill fish over a medium hot grill or pan sear in a skillet over medium high heat. While the fish is cooking, reduce the marinade by pouring it into a small skillet and bringing it to a boil. Continue to boil until liquid has been reduced by at least half. Plate up the fish and pour a little over each piece.