Grilled Fish With Mango Salad Recipes

Steps:

• Preheat a grill to medium-high.
• Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
• Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
• Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.

Steps:

• To make salsa: Stand each mango upright on its pointed end and slice off the two fleshy cheeks on either side, cutting as close to the pit as possible. Score or cut flesh into 1/4-inch dice. Scrape flesh from mango skin with a spoon and drop into a medium bowl. Combine diced mango with remaining ingredients; toss gently and set aside. To make fish: Preheat grill to medium-high. If possible, cut fish into 6 equal pieces. Rub surface of fillets with olive oil and season with salt and pepper. Arrange fillets on grill rack, cover, and grill until flesh is opaque, 4 to 5 minutes per side. Slide fillets off grill and onto a platter or individual plates. Top with mango salsa and serve with steamed rice or a vegetable, if desired.

Steps:

• Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.
• Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side.
• Whisk together the ingredients and season with salt and pepper to taste.
• Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.
• Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado.

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.