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Ingredients

  • 2 Foley bluefish fillets
  • salt and pepper - to taste
  • 4 ounces cilantro
  • 1 ounce pecans or pine nuts
  • 1 medium sized garlic clove, minced
  • 3 ounces olive oil
  • 1/2 red onion, sliced
  • 1 red bell pepper, diced
  • 2 mangos, diced
  • juice from 1/2 orange
  • 1/2 teaspoon minced parsley

DIRECTIONS

Cilantro Pesto: Add all ingredients to a blender and blend until smooth. Reserve cold. Mango Salsa: Sauté red onion and bell pepper for 1-2 minutes. Add mango, orange juice and parsley. Sauté 2-3 minutes more. Reserve hot. Bluefish: Salt and pepper fillets. Brush with olive oil. Grill on a well-oiled preheated grill for 8-10 minutes until fish flakes. Serve over Mango Salsa and topped with Cilantro Pesto.

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