WSB Recipe - Kayak Fishing Adventures on Big Water’s Edge

Hunters Pa · 08-05-2014, 10:08 AM

Here is a great Mango-Basil relish that works well on WSB, halibut, just about anything. Proportions are estimates as I make it on the fly with what I have on hand:

2 ripe mangoes, not too soft. diced to about 1/4 inch cubes
2 ripe but still firm medium sized GOOD tomatoes (from your garden if possible) diced to about same size as mango. Or mix up red and orange, yellow, tomatoes for visual interest
1/2 cup finely diced sweet onion, or red onion if you prefer
1/2 cup chopped fresh basil - I like to bunch up leaves and cut into fine strips
1/4 cup olive oil
1/4 cup balsamic vinegar
S&P to taste

Mix it all up & let sit for about 30 minutes in refrigerator, stir gently & let sit another 30. Use a slotted spoon to scoop onto grilled fish, letting oil & vinegar drain out - you only want a very light coating on the relish.

I have added finely diced chiles and substituted cilantro for the basil with great results

08-05-2014, 10:08 AM	#1
Hunters Pa Senior Member Join Date: Jul 2006 Location: Fullerton Posts: 1,358	Here is a great Mango-Basil relish that works well on WSB, halibut, just about anything. Proportions are estimates as I make it on the fly with what I have on hand: 2 ripe mangoes, not too soft. diced to about 1/4 inch cubes 2 ripe but still firm medium sized GOOD tomatoes (from your garden if possible) diced to about same size as mango. Or mix up red and orange, yellow, tomatoes for visual interest 1/2 cup finely diced sweet onion, or red onion if you prefer 1/2 cup chopped fresh basil - I like to bunch up leaves and cut into fine strips 1/4 cup olive oil 1/4 cup balsamic vinegar S&P to taste Mix it all up & let sit for about 30 minutes in refrigerator, stir gently & let sit another 30. Use a slotted spoon to scoop onto grilled fish, letting oil & vinegar drain out - you only want a very light coating on the relish. I have added finely diced chiles and substituted cilantro for the basil with great results