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Grilled Snapper & Mangoes with Lime-Cilantro Vinaigrette
An island-inspired dish, red snapper is grilled and topped with sweet mango and a tangy citrus sauce. Serve with Green Beans & Red Peppers.
Ingredients:
2 tablespoons extra-virgin olive oil
5 tablespoons fresh cilantro, chopped
3 tablespoons fresh lime juice (1 lime)
4 Red Snapper fillets (5-6 oz. each)
1 large mango, cut into slices
2 pinches salt
2 pinches pepper
1 teaspoon cumin seeds
8 large red-leaf lettuce pieces
14.5 oz. can of no-salt green beans or 1 frozen package
2 medium red bell peppers
Instructions:
- Stir the oil, cilantro, lime juice, and lime peel in small bowl to make the vinaigrette. Add pinches of salt and pepper. Use half of the vinaigrette to cover over all sides of the uncooked mango slices and fish fillets, saving the rest for drizzling on after they are cooked.
- Sprinkle fish and mango with the rest of the salt, pepper, and cumin seeds. Place the fish and mango slices in an oven pan. Grill or broil both on one side, turning them over after about 6 minutes, when the fish centers look cooked-through and the mango is soft and beginning to brown.
- In a medium size pot, boil a small amount of water. Put washed green beans and bell peppers into a strainer and steam over the water, covered, for about 6-8 minutes.
- Place 2 lettuce leaves on each of the 4 plates. Top them with the fish and mango, and have the green beans and peppers on the side. Drizzle the remaining vinaigrette over everything, and sprinkle with the rest of the cilantro.
► Cost Per Serving: $4.03
*All costs based on actual grocery store prices in January 2012. Prices may vary by location.
Nutritional Analysis:
Calories: 331, Fat: 10g, Sodium: 162mg, Carbohydrates: 23g, Protein: 39g
Yield:
4 servings Tags:
