1 jalapeno pepper, seeded and finely chopped (divided)
2 garlic cloves, pressed
1 tsp olive oil
1/4 tsp salt
1/8 tsp ground black pepper
1 mango, chopped
2 T finely diced red pepper
2 T thinly sliced green onions with tops
Couscous
Instructions
Rinse fish and pat dry. Zest limes. Measure 1 tsp zest and set aside for salsa. Juice limes to measure approximately 3 T juice. In small bowl combine 2 T of lime juice, half of the jalapeno, garlic, salt, pepper and oil. Whisk until blended. Place fish and marinade in plastic bag and refrigerate 30 minutes.
Combine mango, bell pepper, onions, zest, remaining lime juice and remaining jalapeno pepper. Mix gently, cover and refrigerate until ready to serve.
Prepare grill by lightly greasing. Remove fish from marinade and discard marinade. Grill 8-10 minutes or until fish easily flakes. Serve with salsa and prepared couscous.
Originally Submitted
1/5/2008
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You can add this Caribbean Halibut & Mango Salsa recipe to your own private DesktopCookbook.
