Grilled Cod Steaks With Mango Salsa Recipes

BLACKENED COD WITH MANGO SALSA

Steps:

• Mix 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon brown sugar and 1 tablespoon vegetable oil in a small bowl and stir to combine a paste.
• Preheat oven to 400F degrees.
• To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
• Rub the blackening paste on one side of the fish.
• Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.
• Remove pan from oven and place fish on top of steamed rice or whatever you're serving. Top fish with salsa, a lime wedge and extra cilantro.
• For Mango salsa, mix 1 mango, red onion, diced red bell pepper, 1/2 jalapeno, and juice of 1 lime, 3 tablespoons fresh cilantro, and salt to taste. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.

CHIPOTLE GRILLED FILET MIGNON STEAK W/MANGO SALSA

Steps:

• For The Chipotle Marinade: Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro and salt in a blender; puree until smooth.
• For The Mango Salsa: In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro and lime.
• Prepare Chipotle Marinade as described above. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight.
• Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill.
• Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. Salt after the steak is cooked to your liking, has rested the required time and just before serving.
• Place steaks onto hot grill of your barbecue and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness: Rare - 120 degrees F/Medium Rare 125 degrees F/Medium - 130 degrees F.
• When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve your perfectly cooked steaks with the prepared Mango Salsa.

GRILLED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
• In a small bowl, toss remaining ingredients and chill.
• Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.

FISH WITH MANGO SALSA

Steps:

• Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
• Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
• Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
• Transfer from grill to serving plate; spoon salsa atop shark.

GRILLED TUNA STEAKS WITH MANGO SALSA RECIPE - (4.1/5)

Steps:

• Salsa: Combine all of the salsa ingredients in a small bowl. Stir, just enough to mix. Put into the refrigerator for at least 30 minutes to let the flavors combine together. Preheat barbecue grill or a stovetop grill. Lightly coat both sides of the ahi steaks with some olive oil. Place the steak onto direct heat, and cook only until grill marks form; about 3 to 5 minutes depending on how hot the grill is. Turn the steak over and cook for another 3 to 5 minutes. Remove the ahi from the heat, and set aside. Do not overcook the tuna or the flesh will become dry and lose its flavor. The steak will have a white ring around the edges and the center will be very pink when it is finished cooking. Remove from the grill. Spoon the salsa over the top. Serve. Eat.