4 green onions, white and light green parts only, finely chopped
2 jalapeño peppers, seeded and finely chopped
2 teaspoons extra virgin olive oil
Juice of 2 limes
1/4 cup finely chopped cilantro
Instructions
Preheat grill. Slice each mango on either side of the pit to yield 2
thick slices. With a large spoon, scoop mango flesh in one piece
from mango skin. Repeat with all slices. Season with salt and
pepper. Place mango slices cut side down on grill and grill for
until lightly charred, about 2 minutes. Flip mango slices and grill
2 minutes longer. Set mango aside to cool.
Combine red pepper, green onion, jalapeño pepper and olive oil in
a large bowl. When mango slices have cooled, dice them. Add diced
mango to the mixing bowl with lime juice, cilantro and salt and
pepper. Toss to combine. Taste and adjust seasoning. Set aside.
Brush fish on both sides with olive oil and season with salt and
pepper. Grill fish about 5 minutes per side, until just opaque in the
center. Garnish fish with mango salsa and serve immediately.
Originally Submitted
5/13/2009
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You can add this Chilean Sea Bass with Grilled Mango Salsa recipe to your own private DesktopCookbook.
