Grilled Fish and Mango Citrus Salsa Recipe

ingredients

Fish
1 1/2 pound fresh fish (e.g., tuna, swordfish, or mahi mahi)
3 tablespoons fresh squeezed red grapefruit juice
3 tablespoons white wine
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1/3 cup olive oil
2 red grapefruit, sectioned for garnish
2 large mangoes, peeled, pitted and sliced in 2 inch wedges

Mango Citrus Salsa
1 red grapefruit, peeled and sectioned
1 large mango, peeled, pitted and cubed
1 jalapeno pepper, seeded and minced
1 1/2 teaspoon sugar
1/4 teaspoon sea salt
1 cup diced green, red and yellow bell pepper
1 large orange, peeled and sectioned
1 medium tomato, diced
3 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro

directions

Place fish in large, shallow dish. Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well. Reserve 2 to 3 tablespoons for basting and pour remainder of marinade over fish. Chill for several hours, turning occasionally.

Prepare salsa by combining all salsa ingredients in medium bowl.

Grill fish about 6 inches from heat, basting with reserved marinade. Cook until fish flakes with a fork, allowing 10 minutes per inch of thickness, and turning once.

Transfer to serving platter. Drain extra juice from salsa and spoon 1/2 cup salsa over each serving of fish. Garnish with grapefruit and mango slices.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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