Grilled Red Snapper with Mint and Mango Salsa
Try this fancy fish dish from Canadian Living's June issue "Patio Party" menu. Slightly greasing the grill (rather than oiling the fish) helps keep the fish intact. You can also use a grilling basket for easy turning.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 235 |
| pro | 36 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 62 mg |
| sodium | 597 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 5% |
| vit A | 28% |
| vit C | 40% |
| folate | 9% |
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8 red snapper fillets, about 6 oz (175 g) each
1 tsp (5 mL) salt
Lime wedges
Mint and mango Salsa:
2 firm mangoes
2 hot red finger peppers
2 shallots or green onions, minced
1/2 tsp (2 mL) grated lime rind
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) rice vinegar
4 tsp (20 mL) fish sauce
4 tsp (20 mL) extra-virgin olive oil
2 tsp (10 mL) grated gingerroot
2 tsp )10 mL) packed brown sugar
1/2 tsp (2 mL) pepper
1/4 cup (50 mL) chopped fresh mint
Preparation:
Mint and Mango Salsa:
Peel mangoes; shred on coarse grater. Set aside.
Cut hot peppers in half crosswise; with narrow blade, scrape out seeds and inner membrane without breaking peppers. Slice into thin rings.
In bowl, mix together mangoes, hot peppers, shallots, lime rind and juice, vinegar, fish sauce, oil, ginger, sugar and pepper. (Make-ahead: Cover and refrigerate salsa for up to 24 hours.) Just before serving, stir in mint.
Sprinkle both sides of red snapper fillets with salt. Place fish on greased grill, skin side down, over medium-high heat; close lid and grill for 5 minutes. Using 1 spatula under and second over fish, turn fillets; grill until fish flakes easily when tested, about 5 minutes. Serve with salsa and lime wedges.
Source
Canadian Living Magazine: June 2004
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