When I was a child, my dad used a great technique to introduce my siblings and me to fish. He selected a mild tasting white fish and served it with a sweet fruit salsa. This is a much healthier option than fish sticks and it actually was a meal that I looked forward to and enjoyed.
As I came across this recipe for grilled snapper with mango salsa, I instantly had memories of Dad's fish with fruit salsa. Since snapper isn't the most sustainable of fishes, I'll probably sub in something similar like rock fish. To take a look at the simple and delicious recipe,
- 1 1/2 cups diced mango
- 3/4 cup diced peeled, halved and seeded cucumber
- 1/2 cup diced red onion
- 2 tsp minced, seeded serrano chile pepper
- 2 tsp grated lime zest
- 3 Tbsp lime juice
- 1/2 cup cilantro, coarsely chopped
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 4 red snapper fillets (6 oz each)
- 2 Tbsp olive oil
- Make salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes for flavors to blend.
- Heat outdoor grill or stovetop grill pan. Mix ancho chile powder, cinnamon and salt in a cup until blended.
- Place fish, skin side down, on a baking sheet. Brush top with 1/2 the oil; sprinkle with 1/2 the spice mixture.
- Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of spices.
- Grill 4 minutes, turn over with a broad spatula and grill 3 to 4 minutes until just barely opaque in center. Serve with the salsa.
- Main Dishes, Fish
- Central American