Orange Roughy with Mango Salsa

Ingredients:
Fish:

4 fish filets, use a heavier white fish, I used Orange Roughy
Salt & Pepper
Fresh lemon and lime juice
Cilatro - optional

Mango Salsa:

3 ripe mangos, diced
1 medium red bell pepper, chopped
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
2 jalapenos, minced (remove the seeds if you prefer less spice)
1/4 cup fresh lime juice
1/4 tsp salt, to taste

Directions:

Step 1: Combine the mango, bell pepper, onion, cilantro and jalapeno. Stir in lime juice. Season with salt and stir again. Set aside and let sit to meld flavors.

Step 2: Pat dry filets with a paper towel.

OPTION 1 : Using a grill mat; place filets on mat, spray or rub live oil on fish, sprinkle with salt and pepper and squeeze juice on filets. Grill 5 min on both sides or until flaky.

OPTION 2: Spray or rub olive oil on a large piece of tin foil. Place fish on the foil and sprinkle with salt and pepper and squeeze juice on filets. If desired add sprigs of cilantro. Place the fish in the foil wrap. Fold the foil over the fish so it is sealed on all edges. Use another layer of foil, so the juices stay inside the foil wrap while grilling. Place the foil packet on the grill and cook on medium for 6-9 minutes on each side, or until flaky.

Step 3: Plate fish and top with Mango Salsa. Enjoy!

Paired with Berger Gruner Veltliner

Orange Roughy with Mango Salsa

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