Thursday, January 19, 2006

Grilled Fresh Fish with Mango-Serrano Pico

Serves 4


* 4 halibut fillets (6 oz each)
* 12 oz strong ginger ale
* 2 TB fresh ginger, minced
* 2 TB cilantro, minced
* 1/4 cup vegetable oil

Mango-Serrano Pico
* 11/2 cups mango, small dice
* 11/2 cups red bell pepper, small dice
* 1/2 cup green onion tops, thinly sliced
* 4 tsp serrano pepper, seeded, minced
* 3 TB fresh lime juice
* 1/8 tsp sea salt
* 1/4 tsp freshly ground black pepper

Ingredient Option: select any other mild flavored fish such as mahi mahi or Tilapia.

Allow ginger ale to go flat by pouring into a bowl and letting it stand for about an hour. Marinate fish fillets with ginger ale, ginger, and cilantro. Refrigerate 2 hours. Combine Mango-Serrano Pico ingredients, mix well and refrigerate until ready to serve.

Prepare and heat grill. Lightly brush fillets with oil before placing on hot grill. To prevent sticking, lightly oil the bars of the grate with vegetable oil by dipping a tightly folded paper towel in oil and, holding it with long-handled tongs, rub it over the grate (be careful!). Grill fish on hot grill, 7 inches over gray flaming coals until cooked through, 3 to 5 minutes per side, rotating each fillet a quarter turn after 1 1/2 minutes on each side to create attractive grill marks. Serve grilled fish fillets topped with Mango-Serrano Pico.


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