Jays Potato Crusted Fish With Mango Salsa Recipes

CRISPY FISH WITH MANGO SALSA

Crispy Fish with Mango Salsa image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 serpent head fish fillets (can be substituted with snapper or catfish)
3 tablespoons fish sauce
Ground nut oil, for frying
Thai chili peppers, stem removed
2 tablespoons fish sauce
1 teaspoon sugar
2 limes, juiced
1 green mango, peeled and shredded
2 shallots, finely sliced
1 stalk lemongrass, stick finely sliced
2 tablespoons chopped fresh cilantro leaves
2 spring onions (green part only), finely sliced

Steps:

Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
Serve the mango salad with the crispy fish.

GRILLED YELLOWTAIL WITH MANGO SALSA

Grilled Yellowtail with Mango Salsa image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

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.

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