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.

September 23, 2001