Free Recipe Red Snapper with Mango Shrimp Salsa

Recipe Type: H Recipes

Recipe Preparation: cook

Cooking Ingredients for Red Snapper with Mango Shrimp Salsa Recipe

2 tb Olive oil
3 Shallots; minced
1 Garlic clove; minced
1 c Peeled; deveined, diced raw
Juice from 1/2 lemon
Juice from 1/2 lime
Juice from 1/2 orange
3 Serrano chilies; seeded,
3 Italian Roma tomatoes;
-seeded, diced
3 Tomatillos; husks removed,
Seeded; and diced
1 sm Mango; peeled, diced
1/2 bn Cilantro leaves; chopped
Sea salt; to taste
Freshly-ground black pepper;
-to taste
4 Red snapper filets -; (6 to
-8 oz ea)
2 ts Olive oil; to 3 tspns

Red Snapper with Mango Shrimp Salsa Preparation

Prepare the grill to make a hot fire. To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink. Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside. Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper. (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish. Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6275 broadcast 04-30-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – ~or- 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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