Grilled seafood salad with mango salsa

original post: http://greedygirlcooks.blogspot.com/2016/07/grilled-seafood-salad-with-mango-salsa.html

Ingredients

Garden salad mix; lettuce, red and white cabbage, carrots

3-4 snapper Fish fillets

1 lb Shrimp

½ teaspoon Salt

¼ teaspoon Black pepper

1 teaspoon Onion powder

2 tablespoon Oil

For the salsa

1 mango

1 small onion

½ juice of one lime

1 teaspoon fresh chopped cilantro

¼ cup chopped green pepper

¼ cup chopped red pepper

1 garlic clove shredded

¼ teaspoon black pepper

¼ teaspoon salt

For the green sauce

1 green pepper roasted

3 jalapeno peppers roasted

½ avocado

2 heaping tablespoons sour cream

2 heaping tablespoons mayonnaise

1 tablespoon honey

¼ cup cilantro leaves

¼ cup fresh parsley

1 garlic clove

½ lime juice

¼ teaspoon salt plus two pinches more

¼ teaspoon black pepper

Greedy tips:

• When grilling the fish take a half cut onion and rub on the grill heat it up to very hot when it’s on medium heat, rub it with the onions again and when its hot rub the onion on the grill again. That’s what I do before I grill, I make sire to season the grill thoroughly with a freshly cut onion. It not only adds flavor but I make the delicate fish left very easily from the grill.
• You want to make the salsa and the sauce first and place in the refrigerator for at least 10 minutes up to overnight to develop the flavors

Instructions

For the salsa

• Peel mango and cut the fruit into small cubes
• Finely chop onion and peppers
• Finely mince cilantro and grate the garlic
• In a bowl combine mango, peppers, onions, garlic and cilantro
• Toss together and squeeze the juice of ½ a lime and season with salt and black pepper
• Set aside in the refrigerator

For the sauce

• Roast green peppers and jalapenos on open flame
• Remove from heat, allow to steam in a closed container
• Wash, wipe or peel off charred skin
• In a food processor or blender, combine, sour cream, mayo, garlic clove, salt, black pepper, roasted peppers and jalapenos, lime juice, honey, avocado and cilantro. Blend until smooth
• Place in the refrigerator until ready for use

For the fish

• Shrimp should be peeled deveined tails on or off, and fish fillet clean and dry
• Season with salt black pepper onion powder and oil
• Grill on high heat one to two minutes per side until cooked
• Remove from heat and set aside

For the salad

• Assemble salad by adding greens to the plate followed by seafood, drizzle with the green sauce and top with mango salsa
• For an extra burst of freshness squeeze the juice of half a lime all over top
• Serve with flatbread