2 hours ago
Tuesday, July 19, 2016
This may seem like a big production, but it really isn't.
You can make the mango salsa a day ahead, and the cilantro pesto is easy to whip up.
Just grab your fish spatula and let's go.
Do you remember the grilled chicken method I showed you for the grill?
It works even better with fish.
Spray a piece of aluminum foil w/ cooking spray and lay the fish on the foil.
Drizzle the filet w/ a small amount of olive oil, kosher salt & pepper.
Heat the grill to 450F and close the lid.
Depending on the size of the fish, grill skin side down for about 7 minutes, then carefully flip and cook for another 7 minutes (for a 1 lb. filet), the skin will be nice and crispy.
Drizzle some cilantro pesto on a platter and plate the grilled fish on top.
Drizzle w/ more pesto and top w/ mango salsa. Garnish w/ lime wedges and cilantro.
Here is the recipe for the mango salsa and the cilantro pesto: I used a 1 lb. piece of salmon for 2 people. You will have leftover salsa for sure.
Mango Salsa: (adapted from Simply Recipes)
1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cups)
2 Tbsp finely chopped red onion
1/2 Jalapeño chile, minced
3 Tbsp fresh cilantro leaves, chopped
juice of a half a lime and the zest
Mix all ingredients together and taste for seasoning. Adjust as you like. Stays in the fridge for 3 days.
Great with chips and avocado too!
2 cups of cilantro leaves and stems
1 garlic clove, minced
2 tbsp Parmesan cheese
1 tbsp honey
1 tbsp lime juice
1/4 cup or less of olive oil (see how much you want to add as you go)
pinch of kosher salt
pinch of hot pepper flakes
Combine all ingredients in a food processor and whiz. Add more or less oil, until you have the consistency you like.
This is an impressive summer meal.