Monday, September 5, 2011

Grilled Red Snapper and Mango with Cilantro-Lime Vinaigrette

Hi this is Kim today! It is the prefect time for me to jump in and contribute a recipe, as Kelsey has been under the weather for the past week. I am lucky to have a husband who loves to fish and he caught the Red Snapper that I used in this recipe on his annual fishing trip in British Columbia in June. This was a bonus catch in addition to the salmon and halibut that he brought home.  I have not cooked this particular fish but one other time, so I hit the Internet to find a recipe for it.  I actually found the recipe on but it was originally from Bon Appétit.  I was a little skeptical at first, as I like cilantro, but was not sure if 5 tablespoons would overpower the fish.  I decided to follow the recipe and was not disappointed.  Both Tim (Kelsey’s dad) and I loved this recipe.  It was light and refreshing and the grilled mango complimented the Red Snapper.  This will be a keeper for us to use over and over.  The only thing I would do differently is to marinate the fish and mango for longer to see if the flavor could be enhanced.   From the other reviews online, I saw that you could use other mild white fish such as halibut, which I will try next.  Enjoy this recipe while grilling season is still around!

Grilled Red Snapper and Mango with Cilantro-Lime Vinaigrette
Bon Appétit July 2003

6 tablespoons olive oil 
5 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 1/2 teaspoons grated lime peel
4 5- to 6-ounce red snapper fillets
1 large mango, peeled, cut into thick wedges
3/4 teaspoon cumin seeds (I did not have cumin so I substituted ½ tsp cayenne Pepper)
8 large red-leaf lettuce leaves

Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, limejuice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette to pour over fish after grilling is done. Sprinkle fish and mango with salt, pepper, and cumin seeds. Grill fish without turning until fish is just opaque in center and mango is soft and beginning to brown, about 6 minutes. (Tim actually turned our snapper and grilled both sides as we had thick slices and doing so feel that he may have overcooked it)

Overlap 2 lettuce leaves on each of 4 plates. Top with fish and mango. Drizzle with remaining vinaigrette. Sprinkle with 1-tablespoon fresh cilantro.

1 comment:

  1. I don't even like cilantro, but this fish looks amazing!!


We love and appreciate your feedback and questions. Thanks for dropping by and come again soon!

Related Posts Plugin for WordPress, Blogger...
Blogging tips