Grilled Fish with Mango Salsa
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Posted on Monday Feb 11, 2013 at 11:32 PM  
Grilled Fish with Mango Salsa
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 Fish fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
1. For the Marinade: Whisk together the extra-virgin
olive oil, 1 tablespoon lemon juice, parsley, garlic,
basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a
bowl and pour into a resealable plastic bag.
Add the Fish fillets, coat with the marinade, squeeze
out excess air, and seal the bag. Marinate in
the refrigerator for at least 1 hour.
2. For the Mango Salsa: Prepare by combining the mango,
red bell pepper, red onion, cilantro,in a bowl. Add the
lime juice and 1 tablespoon of lemon juice, and toss
well.Season to taste with salt and pepper, and refrigerate
until ready to serve.
3. For the Fish: Preheat an outdoor grill (or grill
pan) for medium-high heat, and lightly oil grate.
4. Remove the Fish from the marinade, and shake off
excess. Discard the remaining marinade. Grill
the fillets until the fish is no longer translucent in
the center, and flakes easily with a fork, 3 to 4
minutes per side, depending on the thickness of the
fillets. Serve the Fish topped with mango
salsa. I used Striper fillets but think it would be good with any white fish.
Posted on Monday Feb 11, 2013 at 11:54 PM  
This works well with Tuna steaks. I just had some Sunday. I added Serrano Peppers and Pineapple to the Salsa and served the fish over Jasmine rice. BC,thanks for the Tuna.
Steve Carroll Hybrid/Striper Guide Skiatook Lake Fishing Guides, Lowrance Pro Staff, Zebco Brands Pro Staff, Yeti Pro Staff, Costa Del Mar Pro Staff, Mercury/Motor Guide Pro Team.