GRILLED SWORDFISH WITH A GRILLED MANGO SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high.
- Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
- Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
- Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.
GRILLED FISH WITH MANGO SALAD
Categories Fish
Number Of Ingredients 13
Steps:
- To make salsa: Stand each mango upright on its pointed end and slice off the two fleshy cheeks on either side, cutting as close to the pit as possible. Score or cut flesh into 1/4-inch dice. Scrape flesh from mango skin with a spoon and drop into a medium bowl. Combine diced mango with remaining ingredients; toss gently and set aside. To make fish: Preheat grill to medium-high. If possible, cut fish into 6 equal pieces. Rub surface of fillets with olive oil and season with salt and pepper. Arrange fillets on grill rack, cover, and grill until flesh is opaque, 4 to 5 minutes per side. Slide fillets off grill and onto a platter or individual plates. Top with mango salsa and serve with steamed rice or a vegetable, if desired.
MAX HOLTZMAN'S GRILLED MANGO SALSA RECIPE
Provided by Food Network
Categories appetizer
Time 42m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium-high.
- Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
- Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.
GRILLED TILAPIA WITH MANGO SALSA
Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.
Provided by Naomi Witzke
Categories Seafood Fish Tilapia
Time 1h55m
Yield 2
Number Of Ingredients 16
Steps:
- 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 tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the tilapia 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 tilapia topped with mango salsa.
Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g
GRILLED SPICED SNAPPER WITH MANGO AND RED ONION SALAD
Grilling a whole fish doesn't have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. Lay the fish horizontally across the grill grate with the top fins toward you and cook. When it's time to turn, wedge two metal spatulas under the fish-one near the tail and the other at the head-then quickly and confidently roll it away from you onto its other side in one fluid motion.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.
- Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.
- Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8-12 minutes, depending on the size of the fish. Transfer to a platter.
- Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.
GRILLED OPAH WITH MANGO AND AVOCADO SALSA, CITRUS VINAIGRETTE AN
Do NOT overcook this fish, as it will become dry! This is good with a side of toasted quinoa. Adapted from a recipe on grouprecipes.com.
Provided by zeldaz51
Categories Mango
Time 30m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
- Make salsa by combining mango, red onion, chile, bell pepper, and cilantro with 2 tablespoons of the vinaigrette. Very gently, lightly mix in the avocado into the mango mixture. Drizzle with one more tablespoon of vinaigrette, then cover and refrigerate until ready to serve.
- Brush opah with olive oil and add salt and pepper to taste, put on preheated grill, cook 6-8 minutes per side, being careful not to overcook.
- Or, preheat oven to 375. Season fish with salt and pepper. Heat a non-stick pan with olive oil, and sear all sides of the opah. When all sides have a nice golden brown hue, place pan in heated oven for a few minutes to finish.
- Place salad greens and toasted pine nuts in bowl and toss with remaining vinaigrette. Place a mound of salad on each serving plate. Place fish on top the salad then top with mango-avocado salsa. Drizzle any additional vinaigrette around the plate.
GRILLED SWORDFISH WITH MANGO SALSA
Make and share this Grilled Swordfish with Mango Salsa recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Mix together salsa ingredients and chill.
- Season swordfish steaks with salt and pepper.
- Coat grill rack with cooking oil spray before heating; prepare grill.
- Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
- Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
- Baste frequently with oil/lime mixture.
- Serve swordfish topped with mango salsa, or as a condiment.
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