Papaya Relish Recipe

This carotene, lycopene, lutein, and zeaxanthin rich relish goes well seafood, hot or cold. It also contains compounds (see Ginger) that kill possible microbial and parasitic contaminants in fish. For a pretty presentation, use this relish with a cilantro garnish.

1 diced, ripe Hawaiian papaya or 1 1/4 cup diced ripe Mexican papaya
1/4 cup minced white onion
3/4 cup diced red and/or yellow bell pepper
1/4 cup chopped fresh cilantro
1 tablespoon peeled and chopped fresh ginger
2 tablespoons olive oil
Juice of 1 lemon

Place ingredients in a food processor and pulse several times. This relish is at its most flavorful when it is served on warm plates.

Filipino Fish Dish (Buntot Ng Isda Na May Mani at Papaya)
If you’d like a milder version of “Szechuan” seasoning with added vitamin A, this Filipino recipe is a place to start. Substitute chicken or pork for the fish and enjoy the subtler flavors of papaya.

2 pounds white ocean fish
4 tablespoons peanut oil
1 pound papaya
1/4 cup peanuts
1/4 piece dried tangerine peel
Salt to taste (1/4 teaspoon is usually enough)

Soak dried tangerine peel (available in Asian markets, do not use fresh tangerine peel) in warm water for 15 minutes, then take the peel out of the water, pat dry, and set aside. Make sure your fish fillet is free of scale and bones, then pan fry in peanut oil until golden brown. Remove the fish and set aside. Peel and slice a small, Hawaiian papaya into 1 inch (2.5 cm) wide pieces. Put 2cups of water into a Dutch oven and bring to a boil, adding all ingredients, fish, papaya, peanuts, and tangerine peel. Reduce heat to low, cover, and simmer for 2 hours. Sprinkle with sea salt as desired, usually just enough to be visible, immediately before serving. Serves 6.