Island Mango Salad with Jamaican Snapper

©2010

AuthorDartagnan
DifficultyIntermediate

<h2>"a Rasta Sam's Exclusive! This will have you in da islands mon with your first bite"</h2>

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Yields1 Serving
Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins
The Mop is optional, but worth every bit of time it takes to make this versatile marinade and sauce.
Salad
 2 cups ripe mangos, cubed, preferably Colombian Extra Large
 ½ cup red bell pepper, chopped on small
 ½ English Cucumber, peeled, sliced 1/4" thick
 ½ cup red onion, sliced very thin
 ¼ cup fresh mint, chopped fine
 2 tbsp cilantro leaves, chopped fine
Dressing
 1 tsp lime zest
 3 tbsp fresh squeezed lime juice
 1 tbsp Steen's Pure Cane Syrup
 1 tbsp Hibiscus Honey
 Fresh ground black pepper
 1 tbsp Avocado Oil
 1 tsp Macadamia Oil
 1 tsp kosher salt
Jamaican Snapper
 2 snapper fillets, rinsed and dried well
 1 tbsp Rasta Sam's Jamaican Jerk Seasoning
 1 tbsp unsalted butter, melted
Jerk Mop if Desired
 2 tsp orange zest
 1 cup Cara Cara Orange Juice, fresh squeezed, ZEST FIRST!
 ⅔ cup red onion, chopped on small
 6 cloves roasted garlic, chopped and smashed into paste
 4 Scotch Bonnet Peppers, seeded and pithed, adding some of the seeds will increase the heat.
 2 tbsp dark brown sugar
 ¼ cup premium dark soy sauce
 ¼ cup Steen's Pure Cane Syrup
 3 tbsp fresh squeezed lime juice
 1 tbsp fresh ginger, grated
 2 tbsp olive oil
1

Place MOP ingredients in sauce pan and simmer until reduced by 1/3-1/2. Pulse a few times with an immersion blender.

2

Heat grill to 450°.

3

Large dice mangos, reserving juice.
Small chop bell pepper.
Chop the English cucumber.
Thinly slice or shred red onion.
Finely chop the mint and cilantro, LEAVES ONLY.
Place them all in a medium bowl.

4

In a small bowl, whisk lime juice, zest, cane syrup and honey until well combined. Next, hard whisk, drizzling in avocado oil and finishing with macadamia oil.

5

Brush butter on snapper flesh, season well with Jerk Seasoning. Grill flesh side down 2-3 minutes, until fish loosens from the grill, gently flip. Mop with sauce and grill a couple minutes, move to cooler side of grill to finish.

6

Dress salad with desired amount of dressing, salt to taste and remix. Chill well and keep chilled until serving.
Plate with Snapper, garnish with scallions if desired.

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Ingredients

The Mop is optional, but worth every bit of time it takes to make this versatile marinade and sauce.
Salad
 2 cups ripe mangos, cubed, preferably Colombian Extra Large
 ½ cup red bell pepper, chopped on small
 ½ English Cucumber, peeled, sliced 1/4" thick
 ½ cup red onion, sliced very thin
 ¼ cup fresh mint, chopped fine
 2 tbsp cilantro leaves, chopped fine
Dressing
 1 tsp lime zest
 3 tbsp fresh squeezed lime juice
 1 tbsp Steen's Pure Cane Syrup
 1 tbsp Hibiscus Honey
 Fresh ground black pepper
 1 tbsp Avocado Oil
 1 tsp Macadamia Oil
 1 tsp kosher salt
Jamaican Snapper
 2 snapper fillets, rinsed and dried well
 1 tbsp Rasta Sam's Jamaican Jerk Seasoning
 1 tbsp unsalted butter, melted
Jerk Mop if Desired
 2 tsp orange zest
 1 cup Cara Cara Orange Juice, fresh squeezed, ZEST FIRST!
 ⅔ cup red onion, chopped on small
 6 cloves roasted garlic, chopped and smashed into paste
 4 Scotch Bonnet Peppers, seeded and pithed, adding some of the seeds will increase the heat.
 2 tbsp dark brown sugar
 ¼ cup premium dark soy sauce
 ¼ cup Steen's Pure Cane Syrup
 3 tbsp fresh squeezed lime juice
 1 tbsp fresh ginger, grated
 2 tbsp olive oil

Directions

1

Place MOP ingredients in sauce pan and simmer until reduced by 1/3-1/2. Pulse a few times with an immersion blender.

2

Heat grill to 450°.

3

Large dice mangos, reserving juice.
Small chop bell pepper.
Chop the English cucumber.
Thinly slice or shred red onion.
Finely chop the mint and cilantro, LEAVES ONLY.
Place them all in a medium bowl.

4

In a small bowl, whisk lime juice, zest, cane syrup and honey until well combined. Next, hard whisk, drizzling in avocado oil and finishing with macadamia oil.

5

Brush butter on snapper flesh, season well with Jerk Seasoning. Grill flesh side down 2-3 minutes, until fish loosens from the grill, gently flip. Mop with sauce and grill a couple minutes, move to cooler side of grill to finish.

6

Dress salad with desired amount of dressing, salt to taste and remix. Chill well and keep chilled until serving.
Plate with Snapper, garnish with scallions if desired.

Island Mango Salad with Jamaican Snapper
IngredientsDirections