GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER
Go to Mexico and you will find vendors, either with carts in the city or baskets on the beaches, selling cups of fresh fruit and vegetables served up with a squeeze of lime, a sprinkling of salt and a dash of chile powder. The combination may seem odd at first to the North American palate but the combination of sweet, sour, salty and spicy flavors is addictive. Grilling the mango intensifies its natural honeyed sweetness, adding another dimension to an already simple but powerful play of flavors.
Provided by Bobby Flay
Categories side-dish
Time 7m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.
- Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.
CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield about 6 servings
Number Of Ingredients 7
Steps:
- Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.
CILANTRO-LIME GRILLED CHICKEN
This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.
Provided by muchemwa
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Discard remaining marinade.
- Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 258 calories, Carbohydrate 4.3 g, Cholesterol 113.6 mg, Fat 9.6 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.6 g, Sodium 1925.1 mg, Sugar 0.5 g
FISH WITH CHILLI, MANGO & LIME SALSA
Rub sea bream or mackerel with Cajun spice, bake whole and serve with a cool and fresh avocado sauce and rice
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
- Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
- For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.
Nutrition Facts : Calories 552 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Provided by Chris Morocco
Categories Bon Appétit Dinner Summer Grill Grill/Barbecue Clam Shellfish Seafood Beer Chickpea Garlic Cilantro Hot Pepper
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don't have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5-10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that don't open. Stir in lime juice and remaining 2 Tbsp. butter.
- While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
- Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.
CHILI LIME VINAIGRETTE DRESSING
I got this recipe from a lady who always serves it with a grilled salmon and leafy greens salad, using feta crumbles, red onions, and carrots. If you don't want it as spicy, you can cut back on the red pepper flakes but we love it just the way it is.
Provided by Amanda Sheumaker
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 8h10m
Yield 62
Number Of Ingredients 6
Steps:
- Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 5.8 g, Fat 2.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 408.9 mg, Sugar 3.9 g
GRILLED MANGOES WITH HERBS
Provided by Michael Chiarello : Food Network
Categories dessert
Time 21m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat a grill.
- Grill mango slices over medium-high heat until just warmed through and slices begin to show grill marks, about 3 minutes per side. Turn mangoes once during cooking and cover with fresh verbena to let the heat of the grill warm the herbs.
- Toss the mango slices and herbs together gently. Serve immediately.
CHILI AND LIME GRILLED MANGOES
This is a recipe I found years ago in the LA times...It's really good with a heavy BBQ meal...refreshing and low fat... Adopted 8/2006.
Provided by Ducky
Categories Mango
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel mangoes, cut along flat side of seed into 2 pieces, Set aside.
- Grill mangoes on greased grill over glowing coals, 2 to 3 minutes per side (please do not neglect to grease the grill with oil, or the fruit will stick).
- Remove to platter and sprinkle with lime juice, chili powder and salt.
- Serve at room temperature.
SPICY COD WITH GRILLED LIME
Provided by Michael Symon : Food Network
Categories main-dish
Time P1DT30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up your grill for medium heat.
- In a small saucepan, combine the mirin, sake and sugar and bring to a simmer on the grill. Whisk until smooth and the sugar is dissolved. Remove from the grill and whisk in the miso, sriracha and rice vinegar. Cool.
- Place the cod fillets into a zip-top bag. When the miso mixture has cooled, pour over the cod, seal the bag and marinate in the refrigerator for 1 to 3 days. The longer fish marinates, the better.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 400 to 450°F.
- Liberally grease the grates of your grill with the oil.
- Remove the fish from the marinade and allow the excess to drain off.
- Meanwhile, place the limes, cut-side down, onto the direct heat side of the grill and grill until charred, 3 to 4 minutes. Remove from the grill and set aside.
- Place the fish, skin-side down, on the indirect heat side of the grill. Cover the grill and cook until the fish is flaky and cooked through, 8 to 10 minutes.
- Transfer the fish to a serving platter and squeeze 1 of the grilled limes all over the fish. Serve with the remaining grilled limes.
GRILLED CHILI-LIME CHICKEN
This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!
Provided by Gatorbek
Categories Lunch/Snacks
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
- Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
- Leftovers can be sliced and frozen to be used later in other recipes. (See above).
GRILLED MANGO
Categories Fruit Side Low Fat Quick & Easy Mango Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 1
Steps:
- Standing mango upright, cut two lengthwise slices, each about 1/2 inch thick, from a broad side of mango pit. Cut remaining broad side and remaining mangoes in same manner. (There should be a total of 12 slices, 6 of them end pieces.) Discard pits and reserve any remaining mango for another use.
- Prepare grill.
- Working with end pieces only, score flesh in a cross-hatch pattern, being careful not to cut through skin, and grill, cut side down, on a well-oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. (Alternatively, mango may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in same manner.) Transfer mango as grilled to a platter. When end pieces of mango are cool enough to handle, push from skin side to turn inside out. Grill remaining mango slices about 2 minutes on each side.
GRILLED MANGOES WITH BLUE CHEESE AND HONEY
Provided by Michael Chiarello : Food Network
Categories dessert
Time 22m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Have the oven broiler on or a grill heated to medium-high.
- Peel the mangoes with a paring knife. One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the center. Place the largest 2 pieces from each mango in a medium bowl (set the rest of the flesh aside for another use).
- Melt the butter in a small skillet over medium heat and cook until it turns nut brown. Add the Toasted Spice Rub and salt. Remove the skillet from the heat. Pour or brush the butter mixture over the mangoes and toss well to coat them.
- Grill the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3 to 5 minutes.
- While mangoes are grilling, cut the blue cheese into 1-inch pieces.
- Remove the mango slices from the grill and spread them on a baking sheet, with the grilled sides facing up. Divide the cheese on top of the mango slices.
- Place under the broiler for 30 seconds to weep the cheese (optional step). Be careful not to get the mango too hot. Arrange on a platter or individual plates.
- In a heat-proof bowl, warm the honey briefly in the microwave and drizzle over the top. Serve warm.
- 1/4 cup fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup pure California chili powder
- 2 tablespoons kosher salt
- 2 tablespoons ground cinnamon
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
- Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
- Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
- Yield: about 1 cup
GRILLED CURRIED MANGOES WITH GINGER ICE MILK
Provided by Nick Malgieri
Categories Dessert Vegetarian Low/No Sugar Coconut Mango Grill Grill/Barbecue Healthy Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- 1 Preheat an outdoor grill or stovetop grill pan to medium-high.
- 2 To cut the mangoes, slice off one of the pointed ends on one of them and stand it up on a cutting board. Using a sharp knife, make a cut from top to bottom, removing one of the wide, rounded sides of the mango from the center pit but keeping the side intact. Repeat with the other side. Also cut away any of the mango flesh around the narrow edge of the pit; reserve that flesh for a fruit salad or another use.
- 3 Peel the two halves removed from the mango, then repeat with the remaining mangoes.
- 4 Mix the olive oil and salt in a bowl and add the mango halves. Use your hands to mix thoroughly so that all the mango pieces are evenly coated with the mixture.
- 5 Grill the mango halves for a minute on each side, using a large spatula to turn them. Remove them to the jelly-roll pan.
- 6 Mix the curry powder and sugar and evenly sprinkle half on the mango halves. Turn the mango halves over and sprinkle the remaining curry mixture on the other side.
- 7 Return the mango halves to the grill for 30 seconds on each side. Remove the mangoes to the pan again.
- 8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates. Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.
- Serving
- Serve immediately. For advance preparation, you may do the first grilling before serving time, then add the curry mixture and do the second grilling right before serving.
- Storage
- Cover and refrigerate any leftover mango halves if you are not using all 8. They are also good cold.
GRILLED MANGOES WITH GINGER
Make and share this Grilled Mangoes With Ginger recipe from Food.com.
Provided by ChrisMc
Categories Fruit
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, water, and ginger in a small pot and cook until the sugar is dissolved.
- Remove and let cool; when the syrup is completely cooled, remove and discard the ginger.
- Brush the mango slices with melted butter and grill until slightly charred (2-3 minutes), turning once.
- Place the mangoes in a bowl, add the syrup, cover and let cool.
- When ready to serve, break the mango into bite-sized chunks; garnish with mint sprigs if desired.
THAI MANGO, CHILLI & LIME CUPS
Serve these quick, zingy vegetarian nibbles at your next party
Provided by Good Food team
Categories Starter
Time 20m
Yield Makes 32
Number Of Ingredients 7
Steps:
- Mix the mango, red chilli, red onion and a handful coriander leaves, then mix with the lime juice and sweet chilli sauce. Season.
- Divide between 32 mini croustade cups (in the supermarket bakery area) and serve within 1 hr so they'll be firm.
Nutrition Facts : Calories 19 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.06 milligram of sodium
GRILLED CHILE-CILANTRO-LIME CHICKEN
This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!
Provided by boltfan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.
Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g
GARLIC LIME GRILLED CHICKEN WITH MANGO SALSA
Make and share this Garlic Lime Grilled Chicken With Mango Salsa recipe from Food.com.
Provided by startnover
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
- For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.
- Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
- Time does not include marinade time or time to steam rice.
Nutrition Facts : Calories 528.7, Fat 8.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 147, Carbohydrate 82.1, Fiber 8.2, Sugar 29.3, Protein 32.2
GRILLED CHILE-LIME SHRIMP
Make and share this Grilled Chile-Lime Shrimp recipe from Food.com.
Provided by kitty.rock
Categories < 60 Mins
Time 50m
Yield 6 shrimp per serving, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high.
- In medium bowl, combine all ingredients except shrimp and stir well.
- Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
- Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp).
- Place shrimp on cutting board and nestle them together in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this is for nice presentation, keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.
- Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.
- (Serve with Toasted Couscous with Grilled Mango and Zucchini).
Nutrition Facts : Calories 237.5, Fat 12, SaturatedFat 1.6, Cholesterol 214.9, Sodium 1244.1, Carbohydrate 8, Fiber 0.5, Sugar 4.7, Protein 23.9
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