Grilled Fish with Mango and Coconut Salad

Grilled Fish with Mango and Coconut Salad
Budget-friendly recipe
330

Nathen, one of our Marshallese youth chefs, impressed us all with this delicious and flavorful fish. The refreshing, summery salad completes the meal. If you don’t have mango, ripe peaches or kiwis go well with fish, too.

Ingredients

Dressing:
tablespoons
1
tablespoon
1
teaspoon
½
teaspoon
Fish & Salad:
2
tablespoons
3
minced
¼
teaspoon
½
teaspoon
1
pound
like mahi mahi, opakapaka (pink snapper), or cod
6
cups
washed and torn into bite-sized pieces
1
peeled and diced

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Chef knife
  • Small bowl
  • Medium bowl
  • Grill/broiler/heavy skillet
  • Spatula

Directions

  1. In a small bowl, stir together all the ingredients for the dressing. Set aside.
  2. In a medium bowl, stir together coconut milk, garlic, salt and pepper. Add the fish and turn to coat evenly. Let marinate 30 minutes, or refrigerate overnight.
  3. Heat a grill, broiler, or heavy skillet. Cook fish just until tender, 3 to 5 minutes each side. Transfer fish to a cutting board and break into small pieces.
  4. In a large bowl, combine greens, mango and fish. Drizzle in the dressing and toss gently to mix. Sprinkle with flaked coconut. Top salad with fish, and serve immediately.

Nutrition Info and more

Serving size:
2
cups
Total calories:
243
Total fat:
8.3 g
Saturated fat:
4 g
Carbohydrates:
20 g
Protein:
23 g
Fiber:
2.5 g
Sodium:
598 mg
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