Grilled Mango With Jalapenos Recipes

GRILLED SEA BASS WITH JALAPENO-MANGO SALSA

Steps:

• Heat a grill pan on the stovetop over medium-high heat. Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper. Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side. Transfer to a plate. Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges. Accompany with white rice if desired.
• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

GRILLED MANGO WITH JALAPENOS

Steps:

• Prepare the mangoes by peeling and cutting the flesh from the pit. Cut them to make a large flat slice to lie on a baking sheet.
• Drizzle the olive oil onto the slices then season them with the salt, black pepper, and cayenne on both sides.
• Preheat a grill or grill pan to medium heat.
• Place the slices onto the grill for 1-2 minutes on each side.
• Remove the mangoes from the grill, place on a platter, and squeeze lime juice over them.
• Add the cilantro and jalapenos. Combine the sour cream and milk and drizzle over the mangoes.

JALAPEñO GRILLED PORK CHOPS

Steps:

• Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
• While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
• Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
• Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
• Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.

GRILLED MANGOES WITH JALAPENO VINAIGRETTE

Steps:

• Prepare a stove-top griddle or outdoor grill. Grill the mangoes until deep golden and char marks are clear, about 2 minutes per side.
• Transfer to a shallow dish. Drizzle the Jalapeno Vinaigrette over the mangoes and serve.

GRILLED SHRIMP WITH MANGO AND JALAPENO SALSA

Steps:

• To remove the flesh from the pit using a sharp knife with the fruit standing on end cut down from just off center, filleting the flesh off in one large half.
• Repeat on the other side. Remove the skin and cut the fruit into ¼ inch cubes, place in a bowl. There will be some remaining fruit left on the pit squeeze the juice out and catch it in the bowl.
• Finely dice the Jalapeños seeds and all, set aside. Add as much Jalepeño as needed to achieve the right amount of heat for you. Remember that as it sits and the flavors mingle the spiciness will become more pronounced.
• Juice the limes and add to mango.
• Season salsa with a little salt, pepper and if needed a pinch of sugar.
• Dice the red onion and soak in ice water for 10 minutes.
• Drain and set aside.
• Wash and pick basil leaves, dry and set aside.
• Grill shrimp over moderately hot fire for a couple of minutes on each side until just done.
• As the shrimp is cooking mix the red onion and basil leaves into salsa.
• Spoon the salsa onto plates and arrange shrimp.