subject: BBQ Red Snapper with Pineapple and Peach Salsa with Mango Guacamole [print this page] BBQ Red Snapper with Pineapple and Peach Salsa with Mango Guacamole
Ingredients
For the snapper
2 red snapper fillets, 1 to 1-1/4 pounds each, skin on
1/4 cup fresh orange juice
1-1/2 teaspoons olive oil
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
3 cloves garlic, minced
For the salsa
1 fresh pineapple, sliced, cored, and peeled
2 medium peaches, peeled, halved, and pitted
1 small onion, diced
2 jalapeo chillies, seeded and diced
8 to 10 sprigs fresh cilantro, chopped
Salt
Sugar and/or lime juice, if needed
For the mango "guacamole"
3 ripe mangoes
1/2 small onion, very finely chopped
1 jalapeo chilli or habanero chilli, seeded and finely chopped
1 ripe tomato, cored and finely chopped
1 clove garlic, minced
2 teaspoons chopped fresh mint
1/2 teaspoon salt
5 sprigs parsley, chopped
Olive oil for brushing fillets
Warm flour tortillas
Preparation
To prepare the snapper: Rinse fish and pat dry. Combine orange juice, oil, salt, pepper, paprika, and garlic in a resealable plastic bag. Add fish and seal bag; turn to coat fish. Marinate in the refrigerator for 1 to 2 hours.
While fish is marinating, make the salsa: Place the pineapple rings and peach halves in the centre of the cooking grate and grill 5 to 7 minutes, turning once halfway through cooking time. Remove from grill and allow to cool.
Dice and place in a small bowl. Add the onion, jalapeo, and cilantro; mix well. Season with salt. Adjust tartness with either sugar or lime juice. Let rest for 30 to 60 minutes before serving so flavours can blend.
To make the "guacamole": Peel mangoes and cut fruit off each side and ends of the pit. In a medium-sized bowl, mash mango with a fork and combine with the remaining guacamole ingredients until well mixed but still lumpy. Chill until ready to serve.
Remove fish from marinade and blot on a paper towel. Lightly brush both sides of fish with oil to prevent sticking to cooking grate. Place fish skin side down in centre of cooking grate.
Grill 8 to 10 minutes or until fish is opaque and flakes with a fork, turning once halfway through grilling time. Remove from grill and serve with the salsa, guacamole, and tortillas.
