Best Grilled Yellowtail With Mango Salsa Recipes

Florida Keys Lobster and Yellowtail Snapper Barbecue with Fresh Mojo, Mango Salsa, and Garlic Whipped Boniato image

Provided by Food Network

Time 3h40m

Yield 15 servings

Number Of Ingredients 24

15 whole Florida lobsters, split
Salt and freshly ground black pepper
8 yellowtail snapper, previously scored and marinated in Fresh Mojo, recipe follows (Can substitute any variety of snapper, such as white bass)
Mango Salsa, recipe follows
Garlic Whipped Boniato, recipe follows
4 cups sour orange juice
1 cup rice wine vinegar
4 tablespoons ground cumin
1/2 cup chopped garlic
4 tablespoons salt
1 tablespoons black pepper
2 cups diced mango
1/4 cup diced roasted red pepper
1/4 cup cooked black beans
2 bunches cilantro, leaves chopped
1 cup rice wine vinegar
2 tablespoons honey
1/2 cup vegetable oil
Salt and freshly ground black pepper
10 pounds boniato* (See Cook's Note)
1 pound sour cream
1 pound butter
1/2 cup roasted garlic
Salt and freshly ground black pepper

Steps:

Preheat a grill or grill pan over medium heat.
Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with grilled vegetables of your choice and Garlic Whipped Boniato.
In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.
In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings
Bring a large pot of water to the boil and then salt the water.
Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed.

Max Holtzman's Grilled Mango Salsa Recipe image

Provided by Food Network

Categories appetizer

Time 42m

Yield 3 to 4 servings

Number Of Ingredients 13

2 large Florida mangoes, starting to ripen, but still a bit firm
1 large firm red onion, sliced into 1/4- to 1/2-inch-thick slices
2 tablespoons olive oil
Sea salt
Freshly ground pepper
5 plum tomatoes, seeded and chopped into 1/2-inch pieces
1 small bunch cilantro, leaves finely chopped
1 bunch chives, finely chopped
1/2 red pepper, seeded and finely chopped
1 lime, juiced
1/2 Florida orange, juiced
1 red pepper
1/4 cup rice wine vinegar

Steps:

Preheat a grill to medium-high.
Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.