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Grilled Red Snapper W/ Fresh Mango Salsa




Source of Recipe


the web


Recipe Introduction


(Prepared for The Doobie Brothers by Chef Paul Murphy, Humphrey's by the Bay.)


List of Ingredients




1/2 fresh pineapple, cored and peeled
2 mangoes, peeled and pitted
1 Mexican green papaya, peeled and seeded
1 red onion, diced
1 bunch fresh cilantro, chopped
Juice from 1/2 lime
1/4 cup apple juice
Sea salt
Cracked black pepper
1/4 cup prepared harissa (see note)
2 tablespoons olive oil
2 tablespoons freshly squeezed orange juice
4 (6-ounce) filets of red snapper (or swordfish)

Recipe



Cut the pineapple, mango and papaya into medium dice; mix with the
onion, cilantro, lime juice, apple juice, salt and pepper. Set aside
in the refrigerator.

In a small bowl, whisk together harissa, olive oil and orange juice.
Pour this mixture over the fish and allow to rest, refrigerated, for
2 hours before cooking.

Build a medium to high fire in a charcoal grill that has been well
oiled; cook fish 3 to 4 minutes on each side and remove from the
grill. Serve with fruit salsa. Fish may be served with basmati rice
that has been tossed with lemon zest.

Note: Harissa is a spicy North African seasoning that contains hot
chiles, cumin, garlic, coriander and caraway. It can be found at
Whole Foods and at specialty food markets.

Serves 4.