Snapper with Grilled Mango Salsa
Keep the kitchen cool and grill your entire main dish tonight. Grilling the mango brings out the sweetness, which perfectly balance the flavor of the fish. Serve with orange-scented couscous.
Prep Time: 30 minutes
Yield: 4 servings (serving size: 1 fillet and 1/3 cup salsa)
6 (1/2-inch-thick) mango wedges (1 mango)
3 (1/4-inch-thick) slices red onion
2 teaspoons olive oil, divided
1/4 cup diced peeled avocado
1 tablespoon chopped fresh mint
2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) yellowtail snapper or other firm white fish fillets
Mint sprigs (optional)
1. Prepare grill to medium-high heat.
2. Brush mango and onion with 1 teaspoon oil. Place mango and onion on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and mango. Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
3. Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with mango mixture. Garnish with mint sprigs, if desired.
Orange-scented couscous: Bring 3/4 cup fresh orange juice, 1/2 cup water, and 1 tablespoon olive oil to a boil in a saucepan. Stir in 1 cup uncooked couscous, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.
Calories: 246, Fat: 6.1g (sat 1g,mono 3g,poly 1.2g), Protein: 35.8g, Carbohydrate: 11.2g, Fiber: 1.6g, Cholesterol: 63mg, Iron: 0.6mg, Sodium: 402mg, Calcium: 67mg
- Cooking Light, JULY 2009, Photo By: Becky Luigart-Stayner; Styling: Leigh Ann Ross