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Grilled Walleye with Fresh Mango Salsa, Pickled Ginger and Cilantro Recipe
Grilled Walleye with Fresh Mango Salsa, Pickled Ginger and Cilantro
Thierry Daraize, Québec
Flavors of Quebec
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking 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 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
  1. 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.
  2. Grill the fillets for one minute on each side at a high enough temperature so that they don’t stick.
  3. 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.
  4. Prepare a vinaigrette with the oil, lime juice, salt and pepper. Pour over the mixture and combine gently. Correct the seasoning.
  5. Serve the fish with the salsa and the pickled ginger.
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