Bonefish Warm Mango Salsa Food

BONEFISH GRILL WARM MANGO SALSA RECIPE

Steps:

• Peel, seed and dice mango.
• Place 2 cups mango into a large bowl with garlic and red pepper. Reserve 1/2 cup of mango.
• Place reserved mango in blender and puree until smooth. Combine with diced mango, garlic, and red pepper.
• Heat olive oil in small sauté pan,
• Add red onions and cook until tender, about 2 to 3 minutes. (Red onions can be substituted with yellow onions.)
• Place on paper towel to absorb any excess oil.
• Combine with all remaining ingredients and add to bowl with mango. Mix well.
• Pour into a small sauté pan and heat for 1 to 2 minutes, until warmed.
• Remove from heat and stir in scallions and cilantro.
• Serve immediately over fish.

MANGO SALSA

Steps:

• Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)

COPYCAT BONEFISH GRILL'S WARM MANGO SALSA

Steps:

• NOTE: To char onions, peel and slice red onion in 2-3 large pieces. Lay on hot grill and char. Chop the red onion into 1/4-inch pieces. Dice the mango and red pepper. Mix together all ingredients except scallions and cilantro. When ready to serve, heat in microwave or on stove top until warm. Add scallions and cilantro. Serve over grilled fish fillet.

SEARED SWORDFISH WITH MANGO SALSA

Steps:

• Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
• For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.

MANGO AND MINT SALSA

Steps:

• Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.