Grilled Red Snapper And Mango With Cilantro-Lime Vinaigrette

Recipe Ingredients

6 tablespoons	90ml	Olive oil
5 tablespoons	75ml	Chopped fresh cilantro
3 tablespoons	45ml	Fresh lime juice
1 1/2 teaspoons	7.5ml	Grated lime peel
4		Red snapper fillets - (5 to 6 oz ea)
1		Mango - peeled, and (large)
		Cut into thick wedges
3/4 teaspoon	3.8ml	Cumin seeds
8 teaspoons	40ml	Red-leaf lettuce leaves (large)

Recipe Instructions

Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime juice, and lime peel in small bowl. Season vinaigrette with salt and pepper.

Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette. Sprinkle fish and mango with salt, pepper, and cumin seeds.

Grill fish without turning until fish is just opaque in center and mango is soft and beginning to brown, about 6 minutes.

Overlap 2 lettuce leaves on each of 4 plates. Top with fish and mango. Drizzle with remaining vinaigrette. Sprinkle with 1 tablespoon fresh cilantro.

This recipe yields 4 servings.

Serve with: Warm corn tortillas, Spanish rice, and grilled zucchini.

Dessert: Fresh coconut cake from the bakery.

Source:
Bon Appetit, July 2003

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