I tried the most delicious white wine sangria the other day at a local restaurant and it immediately inspired me to recreate it at home. This sangria is so light and fruity and complements my shrimp ceviche and mango avocado salsa topped tilapia so well. This drink will definitely be my drink of choice for entertaining this spring.
Makes about 8 servings
1 bottle (750 ml) pinot grigio
1 can of sparkling orange flavored water
1 cup orange juice
1 small granny smith apple, sliced thin
1 small orange, sliced thin
1 tbsp agave syrup
12 mint leaves
1. In a glass pitcher, add in agave syrup, 3 orange slices and mint leaves. Mash the mint leaves into the agave and orange slices with a muddler to release the flavor of the mint leaves.
2. Pour in the rest of the oranges, apples, orange juice, pinot grigio and sparkling water and stir to combine.
3. Serve over ice.
In honor of National Margarita Day, I made my favorite mango pineapple margarita for you all! This recipe is SUPER easy and only takes a couple of minutes to put together. Hope you all have a fabulous weekend and enjoy the gorgeous weather.
Mango Pineapple Margarita Makes 2 margaritas
Ingredients: 1 cup frozen mango chunks
1/4 cup orange flavor sparkling water (I used LaCroix)
2 oz tequila
1 oz fresh pineapple juice
Pineapple and lime for garnish
Directions: 1. In a blender, add all ingredients and blend for 30 seconds or until mango chunks have been blended and mixture is nice and creamy.
2. Serve in a martini glass with pineapple and lime garnish.
Today’s recipe was inspired by the springlike weather we’ve been having here in San Antonio. I spent my weekend trying out my new b-cycle membership, dining al fresco at a new restaurant and running errands. This mango avocado salsa is so fresh and delicious, sometimes I eat it with a spoon right out of the bowl. 😀
I actually did not like avocados or mangos until a few years ago. The texture of the avocado and sliminess of the mango freaked me out. My history with avocado goes back to my thyroid cancer diagnosis and having to start the low iodine diet. My first time going on the low iodine diet was very difficult as I was being deprived of pretty much all the food I ate on a daily basis. I was forced to try different food to keep me full. My husband convinced me to try homemade guacamole with homemade corn tortilla chips and man, I was in heaven. Since then, avocados are always well stocked in our pantry.
Mango Avocado Salsa Topped Tilapia
Makes 4 servings
Ingredients: Mango Avocado Salsa
1 large Haas avocado
1/4 cup cilantro
Juice of 1 lime
1/4 tsp salt
Pinch of black pepper
4 tilapia fillets
1 tsp EVOO
Juice of half of 1 lime
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
1. Preheat oven to 350°F and line a baking sheet with a large piece of foil.
2. Drizzle the EVOO on the foil and place the tilapia fillets on top. Season the top of the tilapia with salt, pepper, cayenne and lime.
3. Cover the tilapia by folding the foil over on all sides, you might need an extra sheet of foil to cover entirely (this keeps the tilapia moist). Bake in the oven for 15 minutes.
4. While the tilapia is baking, peel and dice the avocado and mango and roughly chop the cilantro and place in a bowl. Add the lime juice, salt and pepper and carefully combine everything. Put in the refrigerator until ready to serve.
5. After the tilapia has baked for 15 minutes, turn the oven to broil and cook for an additional 5 minutes.
6. Remove tilapia from oven and let cool for 5 minutes before serving. Pour mango avocado salsa on top or on the side of tilapia fillets.
This tilapia goes great with a side of sautéed asparagus or a spinach salad. Enjoy!