Snapper with Grilled Mango Salsa
If you want to add more gluten free, dairy free, and primal recipes to your collection, Snapper with Grilled Mango Salsa might be a recipe you should try. This main course has 206 calories, 35g of protein, and 6g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, pepper, lemon juice, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Mexican cuisine. If you like this recipe, take a look at these similar recipes: Grilled Snapper with Mango, Shrimp, and Chile Salsa, Red Snapper With Mango Salsa, and Blackened Snapper With Mango Salsa.
Instructions
Prepare grill to medium-high heat.
Brush mango and onion with 1 teaspoon oil.
Place mango and onion on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and mango.
Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with mango mixture.
Garnish with mint sprigs, if desired.
Orange-scented couscous: Bring 3/4 cup fresh orange juice, 1/2 cup water, and 1 tablespoon olive oil to a boil in a saucepan. Stir in 1 cup uncooked couscous, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.
Alsace Willm Pinot Gris Reserve
An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.