|Pan-fried, cornmeal-crusted mahi mahi on a bed of dead-ripe tomato salsa.|
2 cups ripe tomatoes, diced
1 or 2 jalapeno peppers, ribs and seeds removed, minced
2 tablespoons chopped green onion
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon finely minced cilantro
2 tablespoons fresh lime juice
salt and pepper to taste
Combine all ingredients in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld. Drain off any excess liquid. Serve salsa with tortilla chips, or as a topping for chicken, pork, or seafood.
(Mix drained liquid with vodka or tequila; drink.)
Posted by theminx on Minxeats.com.