Grilled Red Snapper with Fresh Mango Salsa
1/2 fresh pineapple, cored and peeled
2 mangoes, peeled and pitted
1 Mexican green papaya, peeled and seeded
1 red onion, diced
1 bunch fresh cilantro, chopped
Juice from 1/2 lime
1/4 cup apple juice
Sea salt
Cracked black pepper
1/4 cup prepared harissa (see note)
2 tablespoons olive oil
2 tablespoons freshly squeezed orange juice
4 (6-ounce) filets of red snapper (or swordfish)
Cut the pineapple, mango and papaya into medium dice; mix with the onion, cilantro, lime juice, apple juice, salt and pepper. Set aside
in the refrigerator.
In a small bowl, whisk together harissa, olive oil and orange juice. Pour this mixture over the fish and allow to rest, refrigerated, for 2 hours before cooking.
Build a medium to high fire in a charcoal grill that has been well oiled; cook fish 3 to 4 minutes on each side and remove from the grill. Serve with fruit salsa. Fish may be served with basmati rice that has been tossed with lemon zest.
Note: Harissa is a spicy North African seasoning that contains hot chiles, cumin, garlic, coriander and caraway. It can be found at Whole Foods and at specialty food markets.
Serves 4.
Prepared by Chef Paul Murphy, Humphrey’s by the Bay.
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