For the vinaigrette:
2 tablespoons extra-virgin olive oil
5 tablespoons chopped fresh cilantro, divided
3 tablespoons fresh lime juice (1 lime)
For the ﬁsh:
1 large mango, cut into slices
4 (6-ounce) red Snapper ﬁllets
2 pinches salt
2 pinches pepper
1 teaspoon cumin seeds
1 (14.5-ounce) can of no-salt green beans or 1 frozen package
2 medium red bell peppers
8 large red-leaf lettuce pieces
- To make the vinaigrette, stir the oil, 4 tablespoons of the cilantro, lime juice, and lime juice in small bowl. 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.
- To prepare the ﬁsh, prinkle the ﬁllets and the 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 pot, boil a small amount of water. Put the 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 serve the green beans and peppers on the side. Drizzle the remaining vinaigrette over everything, and sprinkle with the rest of the cilantro.
An Oldways recipe; George Middleton illustration for Oldways.