Lionfish with Mango Sweet Pepper Salsa
Lionfish with Mango Sweet Pepper Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 213
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 22
- Cholesterol
- 77
- Sodium
- 686
- Total: 1 hr 15 min (includes standing and marinating times)
- Active: 30 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 213
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 22
- Cholesterol
- 77
- Sodium
- 686
- Total: 1 hr 15 min (includes standing and marinating times)
- Active: 30 min
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
Fish:
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.
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