Grilled Yellowtail Snapper

Grilled Yellowtail Snapper with Green Mango Slaw

4 servings

4 6-ounce yellowtail fillets
Salt and pepper to taste
Nonstick cooking spray

For green mango slaw:
3/4 cup green mango, peeled, julienned
3/4 red bell pepper, julienned
3/4 cub poblano pepper, julienned
3 tbsp fresh cilantro
1 tbsp lime juice
1 tbsp extra virgin olive oil
Salt and pepper to taste

•Season fish with salt and pepper. Spray with nonstick cooking spray on the flesh side.

•On a hot grill, cook fish skin side up for about 5 to 7 minutes. (Cook only on the flesh side, so as not to buckle the skin.) When the fish is cooked, set aside.

•For the slaw: Combine all ingredients in a bowl and season to taste. Place slaw on top of fish.

CZBrats
September 23, 2001