Fascinated by the many flavors of our world, I strive to be proactive in consistently tasting international foods as a means to keep my taste buds enthusiastically diversified. My palate welcomes interesting concoctions so long as they are spiced perfectly right, cooked to ideal tenderness and each bite tastes better than the last. Driving down Henderson Avenue in South Tampa, my curiosity is always at an all-time high when I see Queen of Sheba, an Ethiopian restaurant that looks delightfully quirky from it’s exterior.

A perfectly ripe mango with all its succulence nearly bursting from the skin was hollering my name from my otherwise pathetically empty fridge.  A can of Coconut milk and Jasmine rice were in plain sight in my pantry and I knew that with some searching, I'd find some lemons and oranges that were hidden but patiently resting and waiting for for some groping.  Yes, groping.  However, and to my dismay, not a single package of fresh meat was present, encouraging a typical "UGHHH".  I knew excatly what I wanted to make and this meatless kitchen was posing a bit of a problem.  Publix is only two minutes away so if I wanted to create any concoction at all, I would need to gather the motivation to jump in my car and go.  A good mild fish always pairs perfectly with a tropical fruit salsa. It is one of my chief go-to cuisines and is a serious "people- pleaser" with minimal effort. Below you will find my extra clear directions that even an amateur should be able to follow (hopefully).