Grilled Fish with Mango and Coconut Salad
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.
Fish & Salad:
washed and torn into bite-sized pieces
ripe, peeled and diced
What You'll Need
- Measuring spoons
- Measuring cups
- Cutting board
- Chef knife
- Small bowl
- Medium bowl
- Grill/broiler/heavy skillet
In a small bowl, stir together all the ingredients for the dressing. Set aside.
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.
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.
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:Total calories:
8.3 gSaturated fat: