Recipe courtesy of Joey Altman

Grilled Yellowtail with Mango Salsa

Name: Grilled Yellowtail with Mango Salsa
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H36M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes); 4 tablespoons ancho chile powder; 4 tablespoons kosher salt; 2 tablespoons black pepper; Olive oil; Mango Salsa, recipe follows; 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

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Level: Easy
Total: 36 min

Prep: 30 min
Cook: 6 min

Yield: 4 servings

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Ingredients

4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)

4 tablespoons ancho 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.