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Home Layer Dip With Parsley

Snapper With Pineapple Peach Salsa And Mango Guacamole Recipe

Ingredients

How to make it

  • Rinse fish and pat dry.
  • Combine orange juice, oil, salt, pepper, paprika and garlic in a plastic bag.
  • Add fish and seal bag tightly then turn to coat fish and marinate 2 hours in refrigerator.
  • Place pineapple rings and peach halves in center of the cooking grate.
  • Grill 7 minutes turning once halfway through cooking time.
  • Remove from grill and allow to cool then dice fruit and place in a small bowl.
  • Add onion, jalapeno and cilantro then mix well and season with salt, sugar and lime juice.
  • Let rest 30 minutes so flavors can blend.
  • Make guacamole by peeling mangos and cut fruit off each side and ends of pit.
  • In medium bowl mash mango with fork and combine with remaining ingredients.
  • Mix until well mixed but still lumpy then chill until ready to serve.
  • Remove fish from marinade and blot on a paper towel.
  • Lightly brush both sides of fish with oil to prevent sticking to cooking grate.
  • Place fish skin side down in center of cooking grate then grill 10 minutes.
  • Turn halfway through grilling then remove from grill.
  • Serve with salsa and guacamole.

Reviews & Comments 1

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    " It was excellent "
    yorkman ate it and said...
    This looks like sheer heaven. I'd use Red Snapper for real fish lovers and Tilapia for anyone not in love with strongly-flavored fish. The idea of a salsa and a guacamole is really quite decadent and exciting. The story of how it was discovered just adds to the fascination.
    Was this review helpful? Yes Flag

The Cook

chefmeow Garland, TX

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