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.
What you'll need
Stovetop or grill
1 1/2 tablespoons Lime Juice fresh
1 tablespoon Olive Oil
1 teaspoon Honey
1/2 teaspoon Crushed Red Pepper Flakes
Fish and Salad
2 tablespoons Coconut Milk
3 cloves Garlic minced
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
1 pound Mahi-mahi or 1 pound Snapper Fillets or 1 pound Cod Fish
6 cups Salad Greens washed and torn into bite-sized pieces
1/4 cup Coconut Flakes toasted
1 Mango ripe, peeled, and diced
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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8.3 g||11%|
|Saturated Fat 4 g||20%|
|Sodium 598 mg||26%|
|Total Carbohydrate 20 g||7%|
|Dietary Fiber 2.5 g||9%|
|Protein 23 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: