Q: I have a mango tree in my backyard and am always looking for new recipes. I recently had dinner at RA Sushi in Palm Beach Gardens and had a delicious roll topped with a Mango salsa. I must get their recipe. Please help me! — Meagan Killinger, Delray Beach
A: The Pacific Roll is a spicy mix of albacore tuna, cilantro, jalapeño and cucumber, rolled and topped with fresh avocado, mango salsa, red beet tempura flakes, sauteed pine nuts and cashews. And it is a signature favorite at RA Sushi, which has its Palm Beach Gardens location at 11701 Lake Victoria Gardens (561-340-2112). Aside from a refreshing dip for chips, try the Mango salsa as a zesty and colorful topping for grilled fish and poultry, or as a tropical garnish for salads.
Q: I recently had dinner at Fort Lauderdale's The Grateful Palate and ordered their conch sliders, which were to die for! I especially loved the tangy and sweet Mango glaze they put on them, and think it would go perfectly with other fish dishes. I've tried to make it at home but can't get the ingredients right to make it taste the same. Is there any way you could find the recipe for me? — Tazz Uppin, North Miami Beach
A: Five years ago, Hector Lopez started out as an apprentice in the kitchen at The Grateful Palate (817 SE 17th St., Fort Lauderdale; 954-467-1998). Since taking over as executive chef a year and a half ago, Lopez has put his creative twist on the menu. The award-winning conch sliders are a signature appetizer item. He credits the popularity of the dish with its pure ingredients and uniqueness. "It's mostly straight conch with a little batter and, instead of a bun, we sandwich the fritter between tostones," Lopez says. He agrees with you and recommends the Mango glaze on hog snapper, grouper and mahi mahi.Copyright © 2015, The Baltimore Sun