Red Snapper with Pineapple-Peach Salsa and Mango "Guacamole"
Snapper:
2 red snapper fillets, 1 to 1 1/4 pounds each, skin on
1/4 cup fresh orange juice
1 1/2 teaspoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
3 cloves garlic, minced
Salsa:
1 fresh pineapple, sliced, cored, and peeled
2 medium peaches, peeled, halved, and pitted
1 small onion, diced
2 jalapeno chiles, seeded and diced
8 to 10 sprigs fresh cilantro, chopped
salt
sugar and or lime juice, if needed
Mango 'Guacamole':
3 ripe mangos
1/2 small onion, very finely chopped
1 jalapeno chile or habanero chile, seeded and finely chopped
1 ripe tomato, cored and finely chopped
1 clove garlic, minced
2 teaspoons chopped fresh mint
1/2 teaspoon salt
5 sprigs parsley, chopped
olive oil for brushing fillets
warm flour tortillas
Snapper: Rinse fish and pat dry. Combine orange juice, oil, salt,
pepper, paprika, and garlic in a resealable plastic bag. Add fish and
seal bag; turn to coat fish. Marinate in the refrigerator for 1 to 2
hours.
While fish is marinating, make the salsa: Place the pineapple rings and
peach halves in the center of the cooking grate and grill 5 to 7 minutes,
turning once halfway through cooking time. Remove from grill and allow to
cool. Dice and place in a small bowl. Add the onion, jalapeno, and
cilantro; mix well. Season with salt. Adjust tartness with either sugar
or lime juice. Let rest for 30 to 60 minutes before serving so flavors
can blend.
"Guacamole": Peel mangos and cut fruit off each side and ends of the
pit. In a medium-sized bowl, mash mango with a fork and combine with the
remaining guacamole ingredients until well mixed but still lumpy. Chill
until ready to serve.
Remove fish from marinade and blot on a paper towel. Lightly brush both
sides of fish with oil to prevent sticking to cooking grate. Place fish
skin side down in center of cooking grate. Grill 8 to 10 minutes or until
fish is opaque and flakes with a fork, turning once halfway through
grilling time. Remove from grill and serve with the salsa, guacamole, and
tortillas.
Makes 6 servings.
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