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Directions: 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.
Contributor: Bon Appetit July 2003 p 134
| Ingredients:
6 Tablespoon(s) olive oil
5/16 Cup(s) cilantro (fresh); chopped
3/16 Cup(s) lime juice (fresh)
1 1/2 Teaspoon(s) grated lime peel
4 5-6 oz red snapper fillets
1 mango; cut into thick wedges
3/4 Teaspoon(s) cumin seeds |
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