↞ recipe box start page
Category: Fish
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 3
Prep/Cook Time: 40 minutes
Ingredients:
FISH
2 cod fillets totaling about 1 3/4 pounds, or other semi-firm white fish fillets
1 package Baja Citrus Marinade (recommend McCormick Grill Mates)
1/4 cup mango nectar (or you can use orange juice)
2 T mango-passion balsamic vinegar (available on-line)
1/4 c orange olive oil (available on-line)
1 T honey
kosher salt
fresh ground black pepper
SALSA
1 large mango sliced into 1/4 inch slices
3 large shallots sliced into 1/4 inch slices
2 t orange olive oil
2 T mango-passion balsamic vinegar
1 T honey
kosher salt
fresh ground black pepper
1 T chopped cilantro
Preparation:
Preheat Gas Grill to 350 degrees.
In a small bowl whisk marinade, orange juice, 2T balsamic vinegar, orange olive oil and 1 T honey. Pat fish fillets dry and carefully place in large zip top bag. Pour marinade over fish and seal bag. Very gently massage marinade into fish and leave for 15 minutes, turning once.
While fish is marinating, place mango and shallot slices in a singe layer on a baking sheet. In a small bowl mix 2 T balsamic vinegar, 1 T honey and 2 t orange olive oil. Brush both sides of the mango and shallots. Salt and pepper both sides as well.
Grill mango for 6 minutes and shallots for 11, turning half way through. When the mangos are done place them back on the baking sheet and cover with a lid of a pan to further soften. When shallots are done add them to the baking sheet and cover as well.
Remove fish from bag and lightly pat with paper towel. Salt and pepper both sides. Grill for about 6 minutes or until opaque and glistening.
While fish is grilling, chop mango's and shallots into a small dice and combine. Add 1 T chopped cilantro (or parsley) and set aside and keep warm.
To serve, place fish on plate and spoon salsa over top.
Cooks Notes - I don't often use packaged spices but now know I have been missing out. The addition of the juice and balsamic vinegar made this one of the tastiest fish dishes I have had.
Be sure to check out my compatible side dish, Tropical Orzo and Rice. It has pasta, rice and spinach all in one dish so along with the fish, your meal is complete.
view more member recipes
Grilled Baja Citrus Cod with Grilled Mango Salsa
view my recipes
print
save
Category: Fish
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 3
Prep/Cook Time: 40 minutes
Ingredients:
FISH
2 cod fillets totaling about 1 3/4 pounds, or other semi-firm white fish fillets
1 package Baja Citrus Marinade (recommend McCormick Grill Mates)
1/4 cup mango nectar (or you can use orange juice)
2 T mango-passion balsamic vinegar (available on-line)
1/4 c orange olive oil (available on-line)
1 T honey
kosher salt
fresh ground black pepper
SALSA
1 large mango sliced into 1/4 inch slices
3 large shallots sliced into 1/4 inch slices
2 t orange olive oil
2 T mango-passion balsamic vinegar
1 T honey
kosher salt
fresh ground black pepper
1 T chopped cilantro
Preparation:
Preheat Gas Grill to 350 degrees.
In a small bowl whisk marinade, orange juice, 2T balsamic vinegar, orange olive oil and 1 T honey. Pat fish fillets dry and carefully place in large zip top bag. Pour marinade over fish and seal bag. Very gently massage marinade into fish and leave for 15 minutes, turning once.
While fish is marinating, place mango and shallot slices in a singe layer on a baking sheet. In a small bowl mix 2 T balsamic vinegar, 1 T honey and 2 t orange olive oil. Brush both sides of the mango and shallots. Salt and pepper both sides as well.
Grill mango for 6 minutes and shallots for 11, turning half way through. When the mangos are done place them back on the baking sheet and cover with a lid of a pan to further soften. When shallots are done add them to the baking sheet and cover as well.
Remove fish from bag and lightly pat with paper towel. Salt and pepper both sides. Grill for about 6 minutes or until opaque and glistening.
While fish is grilling, chop mango's and shallots into a small dice and combine. Add 1 T chopped cilantro (or parsley) and set aside and keep warm.
To serve, place fish on plate and spoon salsa over top.
Cooks Notes - I don't often use packaged spices but now know I have been missing out. The addition of the juice and balsamic vinegar made this one of the tastiest fish dishes I have had.
Be sure to check out my compatible side dish, Tropical Orzo and Rice. It has pasta, rice and spinach all in one dish so along with the fish, your meal is complete.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Shrimp With Mango Salsa
by HappyCook80
Grilled Shrimp with Mango Salsa 2 cups olive oil 8 cloves garlic, thinly sliced Juice of 2 limes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 lbs. large shrimp, peeled and dev
by HappyCook80
Grilled Shrimp with Mango Salsa 2 cups olive oil 8 cloves garlic, thinly sliced Juice of 2 limes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 lbs. large shrimp, peeled and dev
Grilled Sirloin With Citrus Salsa
by sgre52160
1 1/2 lbs boneless top sirloin steak 1/2 cup soy sauce 1/4 cup green onions 2 tbsp packed brown sugar 3 tbsp lime juice 1/8 tsp hot sauce 1 clove garlic, minced Place steak in a resealable ba
by sgre52160
1 1/2 lbs boneless top sirloin steak 1/2 cup soy sauce 1/4 cup green onions 2 tbsp packed brown sugar 3 tbsp lime juice 1/8 tsp hot sauce 1 clove garlic, minced Place steak in a resealable ba
Citrus Rubbed Veal Chops W/ Mango Salsa
by kathiecooks
6 well-trimmed veal rib or loin chops, cut 1 inch thick (about 8 ounces each) 1/2 teaspoon salt 1/2 teaspoon grated lime peel Fresh mint sprigs (optional) Mango Salsa: 1 mango, peeled, seeded;
by kathiecooks
6 well-trimmed veal rib or loin chops, cut 1 inch thick (about 8 ounces each) 1/2 teaspoon salt 1/2 teaspoon grated lime peel Fresh mint sprigs (optional) Mango Salsa: 1 mango, peeled, seeded;
Citrus Grilled Chicken
by sgre52160
2 tsp grated orange peel and lime peel 1/2 cup orange juice 4 tbsp olive oil 2 tbsp lime juice 4 tbsp chopped fresh cilantro, plus sprigs for garnish 1 tsp lightly crushed cumin seeds 1/2 tsp sa
by sgre52160
2 tsp grated orange peel and lime peel 1/2 cup orange juice 4 tbsp olive oil 2 tbsp lime juice 4 tbsp chopped fresh cilantro, plus sprigs for garnish 1 tsp lightly crushed cumin seeds 1/2 tsp sa
Citrus Grilled Scallops
by sgre52160
Melted butter, as needed Fresh parsley, chopped 12 jumbo scallops, halved Widthwise (not the baby ones) Sauce 1 cup water 1/4 Lemon, juiced 1 cup Chardonnay 1 tbsp Butter 2 tsp Honey
by sgre52160
Melted butter, as needed Fresh parsley, chopped 12 jumbo scallops, halved Widthwise (not the baby ones) Sauce 1 cup water 1/4 Lemon, juiced 1 cup Chardonnay 1 tbsp Butter 2 tsp Honey
view more member recipes
related CDKitchen recipes
Tropical Orzo, Rice And Spinach
Baja Citrus Marinated Shrimp & Vegetable Kabobs
Bonefish Grill Warm Mango Salsa
Qdoba Mexican Grill Naked Chicken Burrito
Ranchero Grilled Salmon Steak With Roasted Corn-Black Bean Salsa
Citrus Marinated Chicken
Habanero Mango Salsa
Grilled Chicken Fajita Wraps
Grilled Rainbow Trout with Citrus and Cilantro
Shrimp Cocktail With Fresh Avocado And Mango Salsa