Friday, August 27, 2010

Grilled Striped Bass with a Mango & Peach Salsa

FRIDAY!!! Well another week is in the books, and I’m sure it was super busy with all the kids going back to school. I hope it went smooth for all of you. It’s off to a beautiful start here in the mid-west and is shaping up to be a perfect day & night. I’m thinking grilling and sitting outside with some friends and family and some adult beverages. Perfect way to end the work week, have a great weekend everyone! Don’t forget to enjoy the time you have with the important people in your lives.

Thank You


Grilled Striped Bass with a Mango & Peach Salsa

Water- 2 cups
Sea Salt- 1 tablespoon
Sugar- 2 teaspoons
Striped Bass- 4 six ounce pieces
Peaches-1 cup (medium diced)
Mango- 1 cup (medium diced)
Sweet Onion- 2 tablespoons- (sliced thin)
Lemon Juice- 2 tablespoons (fresh)
Olive Oil- 2 tablespoons
Salt & pepper- to taste
Mint Leaves-2 tablespoons (fresh, torn)

Method to the Madness

1) Heat the grill to medium-high. In a shallow dish combine first three ingredients, stirring until salt & sugar dissolve; add fish. Let rest for 20-30 minutes, drain and pat fish dry.
2) In a large mixing bowl combine, peaches, mango, onion, lemon juice and Olive oil and season with Salt & pepper; chill. Before dinner stir in the mint
3) Brush the fish with olive oil and season with salt & pepper. Place on the grill skin side down cook for 3 minutes and turn; lower heat and cover with the grill lid, cook for another 10-12 minutes or until desired degree of doneness.
4) Plate fish and top with the salsa
5) ENJOY!!

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