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Grilled Fish with Mango Salsa Recipe

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This recipe for Grilled Fish with Mango Salsa, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Mango Salsa:
4 ripe mangos
1 medium red onion, minced
1 tsp ground cumin
Juice of 2 limes
1/4 cup fresh cilantro, chopped
1 tsp salt
1/4 tsp freshly ground pepper

Fish:
2 lbs mahi mahi or tilapia fillets, about 1 inch thick
2 1/2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp freshly ground pepper

Directions:
Directions:
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.

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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
From: O, the Oprah Magazine, February 2005, by Nina Simonds. She says "sometimes I'll serve this dish in a wrap, or I'll subsitute different fruits, like peaches or pineapples."

 

 

 

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