Recipe

Snapper With Pineapple Peach Salsa And Mango Guacamole Recipe


Snapper With Pineapple Peach Salsa And Mango Guacamole Recipe Chefmeow / All my dishes
8 months, 2 weeks ago
SNAPPER WITH PINEAPPLE PEACH SALSA AND MANGO GUACAMOLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Babb Estate in Crowley, Texas in 1992.
Prep:10m Cook:20m Servings:2

Chefmeow

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Ingredients
  • 2 red snapper fillets skin on
  • 1/4 cup fresh orange juice
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 3 garlic cloves minced
  • Salsa:
  • 1 fresh pineapple sliced cored and peeled
  • 2 medium peaches peeled halved and pitted
  • 1 small red onion diced
  • 2 jalapeno peppers seeded and diced
  • 8 sprigs fresh cilantro chopped
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 teaspoon fresh lime juice
  • Mango Guacamole:
  • 3 ripe mangos
  • 1/2 small white onion very finely chopped
  • 1 jalapeno chili seeded and finely chopped
  • 1 ripe tomato cored and finely chopped
  • 1 garlic clove minced
  • 2 teaspoons chopped fresh mint
  • 1/2 teaspoon salt
  • 5 sprigs parsley chopped

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

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