Recipe courtesy of Joey Altman
Grilled Yellowtail with Mango Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 508
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 35
- Dietary Fiber
- 8
- Sugar
- 21
- Protein
- 43
- Cholesterol
- 94
- Sodium
- 1046
- Total: 36 min
- Prep: 30 min
- Cook: 6 min
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.
Mango Salsa:
- To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.