Recipe courtesy of Key Largo Conch House
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1 hr 15 min
30 min
4 servings




For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).

For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes.

Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.

Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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