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Grilled Walleye with Fresh Mango Salsa, Pickled Ginger and Cilantro Recipe
Flavors of Quebec
Cooking time: A few minutes
Total time: 15 to 30 minutes
Preparation time: 10 minutesCooking time: A few minutes
Difficulty: Easy
Chef's Note
The pickled ginger can be mixed right into the salsa or served on the side, as it is with sushi. Place a little salsa on a forkful of fish, add a slice of ginger and take a bite… you’ll be transported to the tropics! This mango salsa can be varied according to your whim – use your imagination. The important thing is that the flavors are compatible.
Ingredients
Ingredients for 4 servings
- 4 Walleye fillets, cut into individual portions
- 1 large mango or 2 small
- 2 tomatoes
- 2 medium red onions
- 125 ml (1/2 cup) pickled ginger
- 60 ml (1/4 cup) lime juice
- 15 ml (1 tbsp.) lemon vinegar
- 1 small bunch of chives
- 4 drops of Tabasco
- 1 small bunch of fresh cilantro
- 1 tbsp. olive oil
- Salt and pepper
Method
- Season the fillets with salt and pepper. If you prefer the fish with the skin on, scale the fillets and begin the cooking on the skin side.
- Grill the fillets for one minute on each side at a high enough temperature so that they don’t stick.
- Peel the mango, cut first into slices, then into dice. Add the finely-chopped tomatoes and onions, as well as the chives, Tabasco and chopped cilantro.
- Prepare a vinaigrette with the oil, lime juice, salt and pepper. Pour over the mixture and combine gently. Correct the seasoning.
- Serve the fish with the salsa and the pickled ginger.
More recipe ideas
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