Name: Lionfish with Mango Sweet Pepper Salsa
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: Salsa:; 1 1/3 cups coarsely chopped mangoes; 1 cup chopped sweet peppers; 1/3 cup thinly sliced green onions; 1/4 cup fresh Key lime juice (from about 2 Key limes); 1 teaspoon chopped fresh cilantro; 1 teaspoon minced seeded jalapeno pepper; 1 garlic clove, minced; Pinch of salt; 1 tablespoon plus 1 teaspoon olive oil; 2 teaspoons fresh Key lime juice; 1 garlic clove, minced; Four 6-ounce skinless lionfish fillets (fresh hogfish or flounder would work as well); Nonstick grill spray, for spraying the grill grates; 3/8 teaspoon salt; 3/8 teaspoon freshly ground black pepper

Directions

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.

Recipe courtesy of Key Largo Conch House, Key Largo, Florida

Lionfish with Mango Sweet Pepper Salsa

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