Health & Wellness

Chronicle Kitchen

Living close to the coast is awesome! Having freshly caught fish on a local level is a dream come true to me. It’s tuna and salmon time on the Oregon coast, so it’s the perfect month to try this recipe. I ate a similar dish at Local Oceans Seafood, a locally owned restaurant in Newport, Oregon. I highly recommend the restaurant, as everything we ordered was excellent and the fish market located in the restaurant was stocked with locally caught seafood.

Fresh tuna bruschetta
with mango salsa
Serves 6
½ pound fresh tuna or salmon, cut into 3-inch pieces or medallions
2 tablespoons olive oil
3 tablespoons dry white wine
1 ear fresh corn, cooked and cut off the cob
1 mango, diced
1 nectarine, diced
½ small red onion, diced fine
1 ripe avocado, diced fine
½ hot chili peppers, chopped fine (I love habenaria, but a jalapeño or serrano is fine)
3 tablespoons chopped cilantro or parsley
1 lime, juiced
Salt and pepper to taste
6 slices ciabatta bread, sliced and grilled

Season fish with salt and pepper and place in a pan on medium-high heat with two tablespoons of hot oil. Cook fish on first side until browned, about 2 minutes; turn and cook for 1 minute more. Pour wine over fish, put a lid on the pan and let steam for 5 minutes. (I like mine more done, but it you like your fish rarer, skip the wine stage).
In a bowl, mix all other ingredients in a bowl. Taste for salt levels. Grill or broil your six pieces of bread that has been lightly brushed with oil.
To assemble, take your mango salsa and spread on top of bread. Take a piece of fish and place on top of salsa. Take some of the juice from the salsa and spoon a bit on top of the fish. Serve on a pretty platter and enjoy!



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