GRILLED MAHI MAHI WITH TOMATILLO AND MANGO SALSA
Steps:
- Preheat a grill.
- Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
- Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
- Meanwhile peel and remove flesh from the remaining mango and finely dice.
- To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
- Yield: 3 cups
GRILLED SWORDFISH TACOS WITH TOMATILLO-MANGO SALSA
The fresh tomatillo-mango salsa is simple, quick, and a perfect complement to the grilled fish. Serve with your favorite tortillas. You can also enjoy the salsa with grilled chicken, tortilla chips, or other fish tacos.
Provided by Sarah
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
- Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
- Pour the pureed mango mixture over the salsa and mix well.
- Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
- Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 18.1 g, Cholesterol 65.6 mg, Fat 9.5 g, Fiber 3.4 g, Protein 34.5 g, SaturatedFat 2.2 g, Sodium 206.8 mg, Sugar 12.1 g
MANGO TOMATILLO SALSA
This quick and easy recipe combines tropical and Mexican ingredients to produce a fresh, crisp salsa that is a great addition to lighter fare such as chicken or fish. Use as topping on yoghurt for a hot and cool but tasty summer dessert. As with all of my recipes calling for Habanero Peppers, you as chef, can substitute with any other type of peppers. For instance: If you only have jalapenos, then substitute. From "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.
Provided by Chef Sean 2
Categories Sauces
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a nonreactive bowl.
- Allow to sit for at least an hour (preferably 2 or more) before serving to let the flavors "marry".
Nutrition Facts : Calories 318.1, Fat 20, SaturatedFat 2.8, Sodium 11.2, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 3.1
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