Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Being from the Caribbean, my partner Lu loves tropical flavors—he goes crazy for anything that comes with mango. I’ve made him swordfish with mango-avocado salsa, zucchini pasta cooked with mango and coconut flakes, and this tilapia recipe, which is probably his favorite. The spicy, blackened fish gets along famously with the sweet mango and refreshing chayote and bell pepper. With fresh herbs like cilantro and mint, you’ll have to check out your window to make sure you’re not at the beach!
Suggested equipment: A julienne peeler, sharp paring knife, or a spiralizer.
If you need to buy the tool to make this happen, check out Guide’s list of Best Spiralizers.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...