Grilled Yellowtail with Mango Salsa (Joey Altman) |
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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Ingredients:
4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes) |
4 tablespoons ancho ef= http://www.foodterms.com/encyclopedia/chili-powder/index.html class= crosslink debug= 113 125 >chile powder |
4 tablespoons kosher salt |
2 tablespoons black pepper |
olive oil |
mango salsa, recipe follows |
2 mangoes, small dice |
1 medium red onion, small dice |
1 cucumber, peeled, seeded, small dice |
2 jalapeno peppers, minced |
1/4 cup cilantro leaves, chopped |
1/2 tablespoons ancho chile powder |
2 large limes, juiced |
2 tablespoons olive oil |
salt |
pepper |
Directions:
1. Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
2. 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.
3. Mango Salsa:
4. To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.
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