Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Fish and Mango Citrus Salsa
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- #25221
serves/makes:
ready in:
2-5 hrs
2-5 hrs
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.
added by
PaulSr
nutrition data
Nutritional data has not been calculated yet.
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