Grilled Fish With Mango Salsa Recipes

Steps:

• Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
• Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
• Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
• Transfer from grill to serving plate; spoon salsa atop shark.

Steps:

• Preheat a grill to medium-high.
• Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
• Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
• Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.

Steps:

• For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
• For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
• Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
• Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
• To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!

Steps:

• Preheat a grill to medium-high.
• Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
• Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Steps:

• In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
• Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
• Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
• In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
• Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
• Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

Steps:

• Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
• In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa.
• To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.

Steps:

• Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat taco shells in preheated oven until crisp, about 5 minutes.
• Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
• Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
• Place mahi mahi slices in taco shells and top with mango salsa.

Steps:

• Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
• Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
• Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

Steps:

• Season salmon with salt and pepper.
• Mix well and let stand.
• Heat lightly oiled grill pan on medium-high heat. Grill seasoned salmon for 5 minutes on each side or until done.
• Top with salsa and serve.
• Tips: Checking salmon for doneness: Gently insert a fork tip into the thickest part of the fish. If the salmon easily separates (or flakes), it's ready.
• Variations: Make the same recipe with grilled chicken.
• Comments: Serve with baked sweet potato wedges.

Steps:

• Mix together salsa ingredients and chill.
• Season swordfish steaks with salt and pepper.
• Coat grill rack with cooking oil spray before heating; prepare grill.
• Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
• Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
• Baste frequently with oil/lime mixture.
• Serve swordfish topped with mango salsa, or as a condiment.

Steps:

• Place fish in Ziploc bag.
• Combine 3/4 cup pineapple juice and 1/2 teaspoons ginger in small bowl.
• Pour over fish, turning to coat.
• Seal bag and marinate in fridge for 2 hours, turning several times.
• Combine remaining 3/4 cup pineapple juice, 1/2 teaspoons ginger, mangoes, kiwi, pineapple chunks, brown sugar and orange peel in medium bowl.
• Cover and refrigerate.
• Remove fish from marinade, discard marinade.
• Arrange fish on grill.
• Grill 5 minutes on each side or until fish flakes easily.
• Serve with mango salsa.

Steps:

• Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• Make salsa by combining mango, red onion, chile, bell pepper, and cilantro with 2 tablespoons of the vinaigrette. Very gently, lightly mix in the avocado into the mango mixture. Drizzle with one more tablespoon of vinaigrette, then cover and refrigerate until ready to serve.
• Brush opah with olive oil and add salt and pepper to taste, put on preheated grill, cook 6-8 minutes per side, being careful not to overcook.
• Or, preheat oven to 375. Season fish with salt and pepper. Heat a non-stick pan with olive oil, and sear all sides of the opah. When all sides have a nice golden brown hue, place pan in heated oven for a few minutes to finish.
• Place salad greens and toasted pine nuts in bowl and toss with remaining vinaigrette. Place a mound of salad on each serving plate. Place fish on top the salad then top with mango-avocado salsa. Drizzle any additional vinaigrette around the plate.

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.