ry with paper towels. Cut fish crosswise into 3/4-inch
Preheat grill for medium heat. Adjust grate/rack
To make the dressing, mix the lime juice, fish sauce, sugar and chili in a small bowl and set aside.
Heat a grill pan over a medium heat. Season the salmon and cook for 3-4 mins each side, until cooked to taste.
To make the mango salsa, in a large bowl, combine the mangoes, avocado, cilantro, mint, onion, coconut and half of the dressing, tossing to coat.
Serve the salmon with the mango salsa, lime wedges, arugula and extra mint leaves. Spoon over the extra dressing.
To Make The Easy Mango Shrimp Tacos:
Toss
Stir mango, avocado, tomato, red onion, red
Prepare grill.
Mango Salsa: Combine all the ingredients for the salsa and set aside (can be made up ahead of time).
Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Place fish on grill rack; grill 4 - 5 minutes on each side or until fish flakes easily when tested with a fork.
Serve with mango salsa.
Mix together salsa ingredients and chill.
Season swordfish steaks with salt and pepper.
Coat grill rack with cooking oil spray before heating; prepare grill.
Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
Baste frequently with oil/lime mixture.
Serve swordfish topped with mango salsa, or as a condiment.
bowl, lightly toss the mango, pineapple, red bell pepper, black
ombine, marinade for several hours or overnight.
For the mango salsa combine all
Brush salmon and limes with olive oil. Set aside for 20 mins.
Meanwhile, to make the mango salsa, combine all ingredients in a bowl. Season. Set aside.
Heat a nonstick frying pan over high heat. Cook salmon for 5 mins, skin-side down, until skin is crisp. Flip over and cook for another 2 mins then transfer to heated serving plates. Cook limes, cut-side down, for 3 mins, until slightly caramelized. Serve immediately with mango salsa.
ver cook.
SALSA: Peel and dice pineapple, mango and onion, add
Heat oil in a large frying pan over medium heat. Season pork then cook for 10-15 mins, turning, until browned and cooked to your liking. Let rest, covered, for 5 mins.
Meanwhile, to make the spicy mango salsa, combine all ingredients. Season.
Slice pork thinly. Serve with salsa and mixed greens.
For the Salsa (yields about 3 cups):
massage to coat evenly. Refrigerate for at least 3 hours and
nd whisk to combine. Taste for seasoning and adjust if necessary
FOR THE SCALLOPS: Combine ancho, cumin,
n saute pan; sear chicken for 2 to 3 minutes on
lass or plastic shallow dish (for marinating).
Mix together all
rowd the pan). Fry chicken for a few minutes on one
br>Stir together salsa ingredients; allow to sit for 30 minutes. Serve