Grilled Snapper with Mango, Shrimp, and Chile Salsa
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the salsa:
2 large red Fresno chile peppers
4 oz. peeled, cooked tiger shrimp, thickly sliced
4 green onions, thinly sliced
1 small garlic clove, minced
1 ripe but firm avocado, peeled and cut into small dice
1/2 ripe but firm mango, peeled and cut into small dice
juice of 1 lime
pinch of salt
For the fish:
Four (6 oz.) unskinned snapper fillet pieces
extra-virgin olive oil
salt and freshly ground black pepper
cilantro sprigs, for garnish
Instructions:
To make salsa:
Cut the chiles in half lengthwise and scrape out the seeds with the tip of a small knife. Leave the ribs to give the salsa a little more heat. Cut the chiles across into thin slices. Then simply mix all the salsa ingredients together.
To prepare the fish:
If you are using a charcoal grill, prepare and light it 30-40 minutes before you want to cook the fish.
If you are not cooking the fish over charcoal, put a ridged cast-iron grill pan over a high heat (or preheat the broiler). Brush the snapper fillets on both sides with olive oil and season well with salt and pepper. Cut each one into three pieces, slightly on the diagonal.
Cook the pieces of snapper, either skin-side down on the grill or grill-pan, or skin-side up under the broiler, for 3- minutes.
To serve:
Spoon the salsa onto four plates and arrange the grilled strips of fish on top. Drizzle a little oil around the edge of the plates and garnish with cilantro sprigs.
Recipe by Rick Stein, from Complete Seafood, (Ten Speed Press, 2004).