Grilled Fish with Mango Citrus Salsa

Description

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Ingredients

• FISH
• 1 1/2 lbs. fresh fish (Tuna, Swordfish, mahi mahi)
• 3 tbsp.fresh squeezed red grapefruit juice
• 3 tbsp. white wine
• 2 garlic cloves, minced
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. dried leaf oregano
• 1/2 tsp. sea salt
• 1/2 tsp. coarsely ground black pepper
• 1/3 cup olive oil
• 2 red grapefruit, sectioned for garnish
• 2 large mangos, peeled, pitted and sliced in 2 " wedges
• mango CITRUS SALSA
• 1 red grapefruit, peeled and sectioned
• 1 large mango, peeled, pitted and cubed
• 1 jalapeno pepper, seeded and minced
• 1 1/2 tsp. Sugar
• 1/4 tsp. sea salt
• 1 cup diced green, red and yellow pepper
• 1 large orange, peeled and sectioned
• 1 medium tomato, diced
• 3 tbsp. chopped red onion
• 1 tbsp. chopped fresh cilantro

Directions

	Place fish in large, shallow dish. Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well. Reserve 2 - 3 tbsp. for basting and pour remainder of marinade over fish. Chill for several hours, turning occasionally. Prepare salsa by combining all salsa ingredients in medium bowl. Grill fish about 6 inches from heat, basting with reserved marinade. Cook until fish flakes with a fork, allowing 10 minutes per inch of thickness, and turning once. Transfer to serving platter. Drain extra juice from salsa and spoon 1/2 cup salsa over each serving of fish. Garnish with grapefruit and mango slices.