grilled fish and mango citrus salsa
 
makes 4 servings 
 
fish: 
 
1-1/2 lb.  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
1/2 tsp  dried leaf oregano
1/2 tsp  sea salt
1/2 tsp  coarsely ground black pepper
1/3 cup  olive oil
2   red grapefruit, sectioned for garnish
2 large  mangos, peeled, pitted and sliced in 2 inch wedges
 
mango citrus salsa 
 
1   red grapefruit, peeled and sectioned
1 large  mango, peeled, pitted and cubed
1   jalapeo pepper, seeded and minced
1-1/2 tsp  sugar
1/4 tsp  sea salt
1 cup  diced green, red and yellow 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 to 3 tablespoons 
for basting and pour remainder of marinade over fish. chill for several 
hours, turning occasionally. 
prepare salsa by combining all salsa ingredients in medium bowl. 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 salsa and spoon 1/2 
cup salsa over each serving of fish. garnish with grapefruit and mango 
slices. 
 
freshmango.com 
 
 
 
(ID: 76041) Mirror: rec.food.recipes: Thu, Sep 9, 2004


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