Fish Tacos Mango Salsa Bobby Flay

Remove the fish from the marinade place onto a hot grill flesh side.

Fish tacos mango salsa bobby flay. 2 large mangoes diced small about 2 cups diced mango 3 green onions thinly sliced 1 2 cup minced fresh cilantro 1 2 red bell pepper cut into thin short strips a heaping half cup. Heat a grill pan or cast iron griddle over high heat. Brush the fish with oil on both sides and season with salt and pepper. Put the lemon juice orange juice mustard honey basil and salt and pepper to taste in a blender and blend until smooth.

With the motor running add the oil until emulsified. Reserve 1 4 cup of the dressing for the fish. Grill until golden brown and slightly charred on both. Remove the fish from the marinade place onto a hot grill flesh side down.

Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let marinate for 15 to 20 minutes. Put the lemon juice orange juice mustard honey basil and salt and pepper to taste in a blender and blend until smooth. Rub the mixture on both sides of the fish.

Combine the cabbage and carrot in a large bowl. With the motor running add the oil until emulsified. Reserve 1 4 cup of. Whisk together the oil lime juice ancho jalapeno and cilantro and pour over the fish.

Add half of the dressing and toss to coat. Preheat grill brush the fish. Cover with plastic wrap and refrigerate for 2 hours.