Mexican Seafood Saute With Avocado Mango Salsa Recipes
MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA
Provided by Jill Silverman Hough
Categories Tequila Sauté High Fiber Cinco de Mayo Dinner Mango Avocado Summer Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For salsa:
- Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- For seafood:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
- Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
- Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
- Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
- What to drink:
- Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.
AVOCADO MANGO SALSA
Yowzers! Sweet and hot salsa with tangy mangoes and habaneros. Great with pork, chicken or fish or just with chips. You can omit the habaneros and add red bell peppers for a non-spicy version, but then again, why would you want to? Remember, ALWAYS wear gloves when working with habaneros!
Provided by Six Pack To Go
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 8.3 g, Fat 3.8 g, Fiber 2.6 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 4.5 g
AVOCADO-MANGO SALSA
This salsa is quick and easy to make, plus it's delicious! Once you taste it, you won't be able to stop eating it!
Provided by julie
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 7 g, Fat 3.7 g, Fiber 1.8 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 196.4 mg, Sugar 4.5 g
MEXICAN SEAFOOD SAUTE WITH AVOCADO-MANGO SALSA
Sauteed scallops and shrimp are paired with a vibrant sweet-savory salsa, gives this dish s WOW factor! Serve with warms corn or flour tortillas and a good Mexican beer! Bohemia beer is crisp and slightly spicy ($8 per six-pack) Bon Appetit Magazine, June 2009 edition. Havem't accounted for waiting time of 30 minutes to an hour.
Provided by Manami
Categories Mango
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION FOR SALSA:.
- Mix all ingredients in medium bowl.
- Season to taste with salt.
- Cover and chill.
- * DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- SEAFOOD PREPARATION:.
- Whisk first 5 ingredients in small bowl to blend.
- Gradually whisk in 1/3 cup olive oil.
- Season marinade to taste with salt and pepper.
- Place shrimp in large resealable plastic bag.
- Place scallops in another large resealable plastic bag.
- Pour marinade into bags, dividing equally (about 1/2 cup each).
- Seal bags; turn to coat.
- Chill at least 30 minutes and up to 1 hour.
- Drain shrimp and scallops; pour marinade into small saucepan.
- Bring marinade to boil; set aside.
- Pat scallops dry.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side.
- Transfer to large bowl.
- Add remaining 2 tablespoons oil to skillet.
- Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes.
- Return scallops with any accumulated juices to skillet.
- Add boiled marinade.
- Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes.
- Transfer to large shallow bowl.
- Garnish with lime slices & serve with salsa.
- **Serve with roasted corn on the cob as well as roasted pepper with Italian dressing, the tortillas and the Mexican beer.
Nutrition Facts : Calories 611.3, Fat 31.2, SaturatedFat 4.5, Cholesterol 296.3, Sodium 453.4, Carbohydrate 27.9, Fiber 6.7, Sugar 9.7, Protein 56.9
AVOCADO MANGO SALSA
Make and share this Avocado Mango Salsa recipe from Food.com.
Provided by Bergy
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mango, avocado, onion, chili, lime juice, vinegar, oil& mint.
- Add salt& hot sauce to taste (do a bit at a time of the hot sauce).
- Cover and let stand, at room temperature, for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature (I like mine well chilled).
Nutrition Facts : Calories 219.4, Fat 16, SaturatedFat 2.3, Sodium 8, Carbohydrate 20.6, Fiber 6, Sugar 13.1, Protein 2.4
MEXICAN SEAFOOD SAUTÉ WITH AVOCADO-MANGO SALSA
Steps:
- SALSA: Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled. SEAFOOD: Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper. Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about ½ cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour. Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside. Pat scallops dry. Heat 2 Tbsp oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 1½ minutes per side. Transfer to large bowl. Add remaining 2 Tbsp oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
MANGO AVOCADO SALSA
A mild salsa with a tropical taste. Simply mix together and eat with chips or serve on grilled fish.
Provided by Marquis Allen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 20m
Yield 20
Number Of Ingredients 8
Steps:
- Mix tomatoes, jalapeno pepper, mango, avocado, green onion, sugar, garlic salt, and salt in a bowl.
Nutrition Facts : Calories 26.7 calories, Carbohydrate 3.4 g, Fat 1.5 g, Fiber 1.1 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 208.9 mg, Sugar 2 g
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- Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled.
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
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- Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
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