We love to have a fresh and light alternative on the menu when grilling out or baking at home, so our at home cooking enthusiast Julie shared this amazing grilled Snapper and Mahi Mahi with citrus avocado salsa recipe with us. We can't thank her enough!
CITRUS AVOCADO SALSA INGREDIENTS
One large avocado, peeled, then chopped in to small pieces
Two small mangoes, peeled, then chopped in to small pieces
1/2 small red onion finely chopped
One small red pepper finely chopped
1/2 cup cilantro, chopped
Juice of half a lime
A pinch of cayenne pepper
Salt & pepper to taste.
CITRUS AVOCADO SALSA DIRECTIONS
Mix all of your ingredients in a medium bowl. Be sure everything is evenly covered in lime juice.
Place in refrigerator and let marinate for at least two hours before serving.
Serve salsa over top of your grilled fish.
1 1/2 lb Red Snapper
1 1/2 lb Mahi Mahi
4 cloves of garlic, minced
1 lemon sliced
1/2 stick real butter
Chopped cilantro to taste
Blackend seasoning to taste
Tony's Creole Seasoning to taste (or salt, pepper, and cayenne pepper to taste if you don't have any Tony's Creole Seasoning on hand.)
Lay each fish filet on a large piece of aluminum foil.
Drizzle each with juice from lime.
Sprinkle each with garlic evenly.
Sprinkle each with seasoning evenly.
Cover each evenly with lemon slices.
Cover each evenly with butter (can be cut in to pats of butter).
Sprinkle each evenly with blackened seasoning.
Sprinkle each evenly with chopped cilantro.
Wrap the foil around each piece and grill until cooked all the way through. The amount of time you should cook your fish will depend on the temperature of your grill.
Your fish should become more firm, should become a whiter color, or you can check the temperature which should be 165 degrees on the inside of the fish.
You can also place these in your oven to bake at 350 degrees, checking them the same way you would as if you grilled them.
WINE PAIRING: Try this dish with a Chardonnay by the Dreaming Tree wine.
*note: Julie recommends adding a huge dose of LOVE to your food.