Recipe courtesy of Key Largo Conch House
Total:
1 hr 15 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Salsa:
  • 1 1/3 cups coarsely chopped mangoes
  • 1 cup chopped sweet peppers
  • 1/3 cup thinly sliced green onions
  • 1/4 cup fresh Key lime juice (from about 2 Key limes) 
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon minced seeded jalapeno pepper
  • 1 garlic clove, minced 
  • Pinch of salt 
Fish:
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 teaspoons fresh Key lime juice 
  • 1 garlic clove, minced 
  • Four 6-ounce skinless lionfish fillets (fresh hogfish or flounder would work as well) 
  • Nonstick grill spray, for spraying the grill grates
  • 3/8 teaspoon salt 
  • 3/8 teaspoon freshly ground black pepper 

Directions

For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).

For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes.

Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.

Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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