Mexican Seafood Saute With Avocado Mango Salsa Recipes

Steps:

• Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

Steps:

• PREPARATION FOR SALSA:.
• Mix all ingredients in medium bowl.
• Season to taste with salt.
• Cover and chill.
• * DO AHEAD: Can be made 2 hours ahead. Keep chilled.
• SEAFOOD PREPARATION:.
• Whisk first 5 ingredients in small bowl to blend.
• Gradually whisk in 1/3 cup olive oil.
• Season marinade to taste with salt and pepper.
• Place shrimp in large resealable plastic bag.
• Place scallops in another large resealable plastic bag.
• Pour marinade into bags, dividing equally (about 1/2 cup each).
• Seal bags; turn to coat.
• Chill at least 30 minutes and up to 1 hour.
• Drain shrimp and scallops; pour marinade into small saucepan.
• Bring marinade to boil; set aside.
• Pat scallops dry.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side.
• Transfer to large bowl.
• Add remaining 2 tablespoons oil to skillet.
• Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes.
• Return scallops with any accumulated juices to skillet.
• Add boiled marinade.
• Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes.
• Transfer to large shallow bowl.
• Garnish with lime slices & serve with salsa.
• **Serve with roasted corn on the cob as well as roasted pepper with Italian dressing, the tortillas and the Mexican beer.

Steps:

• Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
• Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.

Steps:

• Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.

Steps:

• Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.

Steps:

• salsa Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled. seafood Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper. Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour. Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside. Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 1 1/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.