You may also like
Categories:
ancho chile powder kosher salt black pepper olive oil Mango Salsa mangoes red onion cucumber peppers cilantro ancho chile powder olive oil salt pepper
Viewed: 36 - Published at: 4 years agoIngredients
- 4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)
- 4 tablespoons ancho chile powder
- 4 tablespoons kosher salt
- 2 tablespoons black pepper
- Olive oil
- Mango Salsa, recipe follows
- 2 mangoes, small dice
- 1 medium red onion, small dice
- 1 cucumber, peeled, seeded, small dice
- 2 jalapeno peppers, minced
- 1/4 cup cilantro leaves, chopped
- 1/2 tablespoons ancho chile powder
- 2 large limes, juiced
- 2 tablespoons olive oil
- Salt
- Pepper
Method
- Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
- In a small bowl, mix the chile powder, salt, and pepper together.
- Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture.
- Place each fillet flesh side down on a hot grill and cook for about 3 minutes.
- Flip fillets over and cook for an additional 3 minutes.
- Remove from grill and top with Mango Salsa.
- To make mango salsa, combine all ingredients together in a medium bowl and stir well.
- Keep refrigerated until ready to use.
