Sunday, February 20, 2011

Grilled Snapper with Cucumber Mango Salsa

Cooking whole fresh fish on the grill is one of the easiest and tastiest meals that you can make, but it can be a little daunting if you have not tried it before. Have the fish scaled and gutted at your fish market and it will be ready to season and cook. Snapper is a great selection, but try flounder or other white fishes, too. Make sure that you brush your grill with oil before putting the fish on. If you have a grilling rack or tray for fish, oil that also. Smaller fishes of about 1 pound each will provide about 1 serving for an average appetite.

Heat the grill to a medium-high heat. Prepare the fish as directed in the video below. You can make the suggested topping, or try making one of your own. I rubbed snapper with sea salt and pepper and grated some orange and lemon zest on top and a little olive oil. I also put a few orange and lemon slices inside the fish, along with some sprigs of thyme. Cook the fish for about 5 minutes a side for a smaller fish (1 – 1 ½ lb.) and adjust for larger fish. Do not touch the fish until completely cooked on one side, and then gently flip over and finish.  Remove from grill and brush with a little additional olive oil and a squeeze of lemon.

Another salsa to try with your fish:

Cucumber and Mango Salsa

1 mango, cubed
1 cucumber, peeled and chopped
¾ cup radishes, chopped
¼ cup sweet onions, chopped
1 clove garlic, minced
Fresh basil
Fresh mint
1 tablespoon cider vinegar
*1 teaspoon Thai green curry paste (optional)
½ teaspoon black sesame seeds (optional)

Mix all ingredients through green curry paste in a bowl. Top with sesame seeds.

*Thai green curry paste is very spicy. You may want to add ½ teaspoon, taste, and adjust the heat. Delicious with the fish!

No comments: