Grilled Fish with Mango Citrus Salsa
Ingredients
- 1½ lbs. fresh fish (tuna, swordfish, mahi mahi)
- 3 tbsp. fresh squeezed red grapefruit juice
- 3 tbsp. white wine
- 2 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- ½ tsp. dried leaf oregano
- ½ tsp. sea salt
- ½ tsp. coarsely ground black pepper
- ? cup olive oil
- 2 red grapefruit, sectioned for garnish
- 2 large mangos, peeled, pitted and sliced in 2" wedges ==
- 1 red grapefruit, peeled and sectioned
- 1 large mango, peeled, pitted and cubed
- 1 jalapeño pepper|jalapeno pepper, seeded and minced
- 1½ tsp. granulated sugar|sugar
- ¼ tsp. sea salt
- 1 cup diced green, red and yellow bell pepper|pepper
- 1 large orange, peeled and sectioned
- 1 medium tomato, diced
- 3 tbsp. chopped red onion
- 1 tbsp. chopped fresh cilantro
- Place fish in large, shallow dish.
- Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well.
- Reserve 2 - 3 tbsp. for basting and pour remainder of marinade over fish.
- Chill for several hours, turning occasionally.
- 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 #Mango citrus salsa|salsa and spoon ½ cup salsa over each serving of fish.
- Garnish with grapefruit and mango slices. ==
- combine all salsa ingredients in medium bowl.
This article uses material from the "Grilled Fish with Mango Citrus Salsa" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
