| Level: | Easy |
| Total: | 36 min |
| Prep: | 30 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)
- 4 tablespoons ancho chile powder
- 4 tablespoons kosher salt
- 2 tablespoons black pepper
- Olive oil
- Mango Salsa, recipe follows
- 2 mangoes, small dice
- 1 medium red onion, small dice
- 1 cucumber, peeled, seeded, small dice
- 2 jalapeno peppers, minced
- 1/4 cup cilantro leaves, chopped
- 1/2 tablespoons ancho chile powder
- 2 large limes, juiced
- 2 tablespoons olive oil
- Salt
- Pepper
Instructions
- Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
- In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa.
- To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 508 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 8 g |
| Sugar | 21 g |
| Protein | 43 g |
| Cholesterol | 94 mg |
| Sodium | 1046 mg |
Reviews
Light and fresh over the yellowtail. So good……………….
Excelente!!!
The rub for the fish was perfect-I made the salsa but added avocado and left out the cucumber and that was tasty. I had some leftover and went to eat it the next day-a little too spicy after letting the jalapeno sit overnight.
This recipe is simple, quick, and easy! The flavor from the ancho chili powder is amazing with the grilled fish and in the salsa. I got rave reviews when I whipped this one up!
I made this salsa the other night to go with chicken and my family raved over it! We don’t like salsa that is too spicy, so I substituted minced garlic and green chiles for the jalepenos.
I made the Mango Salsa to go on top of crabcakes, instead of the fish, and it was great. I omitted the olive oil and didn’t miss it.
My husband and I love gourmet food.. this recipe is at the top of our favorites list!! We plan to serve this with the many seafood dishes that we prepare in the summer! I replaced the onion with a red bell pepper (for added color, texture and flavor) and used fresh white ground pepper instead of the standard black pepper. Prep time was quick! Well worth preparing!!
I used Ocean Perch since it was the only fish I had immediately available & it stood up to the spicey & wonderfully surprise taste in the salsa. This is a nice change of pace for a fish meal & the olive oil to grill it makes the difference. Once I exchanged the fresh salsa with a jar of pre-made mango salsa, added some lime & chile powder for a faster preparation time. Not too bad either.
very tasty fish and the mango salsa has got a sweet taste but has aspicy zing to it