grilled fish and mango citrus salsa
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| makes 4 servings |
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| fish: |
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| 1-1/2 lb. | fresh fish (tuna, swordfish, mahi mahi) |
| 3 Tbsp | fresh squeezed red grapefruit juice |
| 3 Tbsp | white wine |
| 2 | garlic cloves, minced |
| 1 tsp | cumin |
| 1 tsp | chili powder |
| 1/2 tsp | dried leaf oregano |
| 1/2 tsp | sea salt |
| 1/2 tsp | coarsely ground black pepper |
| 1/3 cup | olive oil |
| 2 | red grapefruit, sectioned for garnish |
| 2 large | mangos, peeled, pitted and sliced in 2 inch wedges |
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| mango citrus salsa |
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| 1 | red grapefruit, peeled and sectioned |
| 1 large | mango, peeled, pitted and cubed |
| 1 | jalapeo pepper, seeded and minced |
| 1-1/2 tsp | sugar |
| 1/4 tsp | sea salt |
| 1 cup | diced green, red and yellow pepper |
| 1 large | orange, peeled and sectioned |
| 1 medium | tomato, diced |
| 3 Tbsp | chopped red onion |
| 1 Tbsp | chopped fresh cilantro |
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| place fish in large, shallow dish. combine in small bowl, juice, wine, |
| garlic, seasonings and olive oil. blend well. reserve 2 to 3 tablespoons |
| for basting and pour remainder of marinade over fish. chill for several |
| hours, turning occasionally. |
| prepare salsa by combining all salsa ingredients in medium bowl. grill |
| fish about 6 inches from heat, basting with reserved marinade. cook |
| until fish flakes with a fork, allowing 10 minutes per inch of |
| thickness, and turning once. |
| transfer to serving platter. drain extra juice from salsa and spoon 1/2 |
| cup salsa over each serving of fish. garnish with grapefruit and mango |
| slices. |
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| freshmango.com |
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| (ID: 76041) Mirror: rec.food.recipes: Thu, Sep 9, 2004 |