Papaya Salsa: sauce for grilled fish

by Doris Tiller
(Vancouver BC)

2 ripe papayas, skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, replace with a mango.

4 scallions, trimmed then diced

1/2 cup lightly packed cilantro leaves, chopped

4 tablespoons freshly squeezed lime juice

4 tablespoons red bell pepper or red cabbage (for color), finely chopped

2 jalapeno chilies, seeds and membranes removed, minced

Combine it all in a bowl & mix with a fork. Serve over grilled or broiled fish.

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by: Anne

This quick, easy recipe was just what I was looking for to use a papaya I had on hand. I gathered the cilantro and scallions from my garden. Didn't have fresh lime juice so I substituted undiluted frozen limeade.

The flavor was fresh and bright. It was the perfect accompaniment to the tilapia I cooked for dinner.

I'll absolutely make this again using fresh lime juice. It almost made me believe I could feel sea breezes and hear steel drums playing here in the New Mexico desert!

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