Thursday, September 2, 2010

Jane's Green Grilled Fish with Mango Salsa

I'm going to tell you right up front, there are no pictures of the fish after it was cooked.  I couldn't get the camera out fast enough to beat the forks to the fish.  Yes, it was that good.  

My sister Jane cooks with love, imagination and a glass of wine.  She thinks the wine makes her preparation better. I'm with her on that.  I think wine makes most things better.   

She served this fish dish when we visited her home not long ago.  The marinade came from a recipe in the local Junior League cookbook !Viva! Tradiciones.  The Mango Salsa came from Jane's salsa cookbook.  Texas kitchen shelves hold books solely for salsa, a key to Texas national cuisine.  If you're not from Texas, don't worry, you can enjoy a vicarious visit from your dinner table.

The first step in the recipe is to get fish.  Jane went to the bay-front pier for caught-that-day black drum.  You can use whatever firm-fleshed white fish is in your market.  Mahi-mahi would fit the bill.


Jane's Green Grilled Fish with Mango Salsa
4 servings


4 fresh fish fillets, 1 1/2 - 2 lbs. total
1/4 c extra-virgin olive oil
3 T fresh lemon juice
3 cloves garlic, minced
3 T fresh chopped basil
3 T minced parsley
1 T cracked black pepper


Combine all marinade ingredients and pour over fish in a glass dish.  Cover and refrigerate for one hour. Remove fish from marinade, sprinkle with kosher salt and grill over hot coals (or you can bake it at 400) until fish flakes easily.


Mango Salsa
Here's the recipe as I wrote it down...from the recipe proportions, the pre-dinner wine was even better than I remember.


Mango, jalapenos, onion, lime juice, cilantro and cumin


Combine and refrigerate.

So have a glass of wine while you cook and use your imagination.  You're smart.  The salsa  will be good and you'll create your own green fish memories.


 

Copyright 2009-2010 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.
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