Chef Daniel Cox’s mint salsa is the perfect accompaniment to his Blackened Flathead Trout. It also pairs beautifully with charbroiled steak, store-bought rotisserie chicken, and as a dipping sauce for chilled shrimp. Most recently, I stirred it into cooked medium-grain white rice and made it the base of a veggie rice bowl.
MAKES ABOUT ⅓ CUP
¼ cup mint chiffonade
½ jalapeño, seeds removed and minced
1 clove garlic, minced
Juice from ½ lemon or lime
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
Mix all ingredients in a bowl and let sit for 1 hour for flavors to meld. Use immediately.
