Spicy Fruit Salsa inspired by The Food Shack, Jupiter, Florida

Fruit salsas are very popular to serve with fish. I’ve seen numerous recipes in food magazines recently. We ate at Little Moir’s Food Shack, a fish joint in Jupiter, Florida that served a spicy, sweet, and colorful fruit salsa with a tuna basil roll, which quickly became my favorite. I had never tasted anything like the fruit salsa before. It was sweet, spicy and hot all at the same time and it burst in my mouth with flavor. They use whatever fruit is in season; currently it’s a melon combination. I personally prefer the mangos, nectarines and tomatoes, which was in the salsa the first time I tried it there. Taste and adjust ingredients as you go. If you like it spicy, add more peppers. They grow their own peppers and I’ve never quite gotten a handle on what they are, but they are spicier than the jalapenos I use.

The Food Shack is in an ordinary looking strip mall stuck in between a dentist office and H & R Block where you think you would least likely find a great seafood restaurant. Owner Mike Moir (rhymes with foyer) is the head chef and a genius when it comes to seafood. He calls his cooking “a simple twist of taste,” but it’s far superior to simple. The small dining room is long and narrow with hand painted tables that Mike made himself. Surfboards and children’s paintings adorn the walls. A young and attentive staff takes care of your every need. They also happen to serve some of the best soups I’ve ever eaten. The Soup Nazi is a wizard when it comes to unique and flavorful combinations. We were there a couple of weeks ago and my husband had the sweet potato, coconut, ginger and crab soup that was fabulous. My favorite appetizer is the deep fried tuna basil roll with wasabi dipping sauce served with the spicy fruit salsa. The tuna is very rare and the egg roll like shell is light and crispy. My husband’s favorite is Panko fried oysters over greens, mixed fruit and gorgonzola.

The "joint jumps" as they say and has definitely been discovered. They don’t take reservations and the line can be so long on Saturday night that there are tailgate parties in the parking lot waiting for their name to be called. Little Moir’s Food Shack is open from 11 to 9, closed on Sunday. Our favorite time to go is either around 11 when they first open or late afternoon before the dinner crowd.

Here’s a portion of the New York Times Sunday review:

“Concealed in the back of a strip mall along U.S. Highway 1 in Jupiter, Little Moir's Food Shack looks as if a raucous Key West bar had been uprooted and trucked up north. Not only is this the coolest place I visited but it's also among the best, turning out terrific and creative local seafood with Caribbean and Asian accents.” Continued…….

This is our version of their salsa. We serve it with simple broiled salmon but it would be equally terrific with fresh tuna or grilled chicken.

My Carolina Kitchen's Version of Little Moir’s Food Shack Fruit Salsa

1 large mango, peeled and diced

1 large nectarine or peach, peeled & diced

1 tomato, peeled, seeded & diced

1 small red onion, thinly sliced or well chopped

Juice of ½ to 1 lime

1 tablespoon hot pepper such as jalapeño, minced

2 to 4 tablespoons rice vinegar

1 to 2 tablespoons honey

1 to 2 tablespoons extra virgin olive oil

2 tablespoons minced cilantro

2 tablespoons fresh basil, cut in chiffonade

Place all ingredients in a bowl and gently toss. Season to taste with salt & freshly ground black pepper. Serve within 30 minutes of mixing as it can get watery. Do not omit the cilantro or the basil. Serves 4.

Printable recipe

Simple Broiled Salmon
My Carolina Kitchen's basic recipe

2 pounds boneless wild salmon fillets, preferable with the skin left intact

2 to 3 tablespoons grapeseed oil, or other neutral tasting oil 

Salt & freshly ground black pepper to taste

Cut the salmon into four pieces approximately the same size and weight. Put salmon in a dish; rub with oil, salt & pepper and let sit at room temperature for 10 to 20 minutes. Preheat the broiler.

Arrange fish in one layer, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the fish under the broiler about three inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the fish. If fish starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook. Serves 4.

Printable recipe