BBQ snapper with pineapple and mango peach salsa Guacamole
grill snapper with mango and pineapple salsa Guacamole Barack
Ingredients
The low
2 red snapper fillets, 1 1-1/4 pounds each,
skin / 4 cup fresh orange juice 1-1/2 teaspoons olive oil
1-1/2 teaspoons salt 1 / 4 teaspoon black pepper
1 / 4 teaspoon cayenne pepper
3 cloves garlic, minced salsa
1 fresh pineapple, sliced, seeded peeled and
2 medium peaches, peeled, halved, pitted
1 small onion, minced jalapeno
2 chile, seeded and diced fresh cilantro 10.08
thread
chopped salt, sugar and / or lemon juice if necessary
The Mango “Guacamole”
3 ripe mangoes 1 / 2 small onion, finely
1 chile habanero or jalapeno chile, seeded, chopped
1 tomato, seeded and chopped
1 clove garlic, / >
1 / 2 teaspoons salt 5 Topics
chopped parsley Olive oil for brushing
fillets with warm tortillas
Preparation
br To prepare the snapper: Rinse fish and pat dry. Mix orange juice, oil, salt, paprika, pepper and garlic in a resealable plastic bag. Add the fish and seal bag, turn to coat fish. Marinate in the refrigerator for 1-2 hours.
While fish is marinating, sauce: Place the slices of pineapple and peach half in the center of cooking grate and grill for 5-7 minutes, turning once half of cooking time. Remove the grill and let cool.
dice and place in a small bowl. Add the onion, jalapeno and cilantro, mix well. Season with salt. Adjust acidity with sugar or lemon juice. Let stand for 30 to 60 minutes before serving to blend flavors.
To make the “guacamole”: Peel mangoes and cut fruit from each side, and the end of the pit. In a medium bowl, mango puree with a fork and combine with other ingredients until well blended guacamole, but still lumpy. Refrigerate until ready to serve.
The number of fish in marinade, in a paper towel and dry. Brush both sides of fish with a little oil to prevent sticking to the cooking grate. Place fish skin in the center of cooking grate.
Grill 80-10 minutes or until fish is opaque and flakes with a fork, turning once halfway through cooking time. Remove the grill and serve with salsa, guacamole and tortillas.
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