Grilled Yellowtail with Mango Salsa

Total Time:
36 min
Prep:
30 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)
  • 4 tablespoons ancho ef="http://www.foodterms.com/encyclopedia/chili-powder/index.html" class="crosslink" debug="113 125">chile powder
  • 4 tablespoons kosher salt
  • 2 tablespoons black pepper
  • Olive oil
  • Mango Salsa, recipe follows
  • Mango Salsa:
  • 2 mangoes, small dice
  • 1 medium red onion, small dice
  • 1 cucumber, peeled, seeded, small dice
  • 2 jalapeno peppers, minced
  • 1/4 cup cilantro leaves, chopped
  • 1/2 tablespoons ancho chile powder
  • 2 large limes, juiced
  • 2 tablespoons olive oil
  • Salt
  • Pepper
Directions

Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.

In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa.

Mango Salsa:

To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.


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