Grilled White Fish with Mango Avocado Salsa

Fantastic on a warm summer evening.

Yield:
4 servings
Category:
Seafood
Cuisine:
American
Prep Time:
15 min
Cooking Time:
20 min
Total Time:
35 min

INGREDIENTS:

  • Salsa:
  • 1 mango, peeled and cut into large slices for grilling
  • 1/2 red onion, sliced in thick rings for grilling
  • 1 jalapeno
  • 1 avocado, sliced in half, pitted and peeled
  • 12 cherry tomatoes, halved
  • 2 limes, halved
  • 1 tablespoon fresh mint leaves
  • Olive oil
  • Sea salt and freshly cracked black pepper
  • Fish: 4 (4 to 6-ounce) white, skinless fish fillets
  • 4 tablespoons butter
  • 1 large lime, sliced into 8 rounds
  • 1 jalapeno, minced

DIRECTIONS:

  1. Heat a gas grill or grill pan to medium-high heat. Heat an oven to 400 ° F
  2. To make the salsa: Grill the mango, onion, avocado, jalapeno, and limes until char marks appear, about 5 minutes. Dice the grilled mango, onion, avocado and jalapeno and transfer to a medium bowl. Squeeze the lime into the mixture, adding mint, olive oil, salt, and pepper to taste. Refrigerate if it is a long time to serving.
  3. To make the fish: Tear off 4 large sheets (about 16-inches long) of heavy-duty foil. Place one piece of fish in the center of each. Top the each fillets with a tablespoon of butter, 1/4 jalapeno minced, and 1 lime slice. Fold up the ends of the foil and seal into packets.
  4. Grill the packets in the oven until cooked through, about 5 to 6 minutes on each side.
  5. To serve: Remove the fish from packets and garnish with grilled mango avocado salsa.

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