Grilled Lemon Grass Red Snapper with Mango Salsa

Posted on May 24 2016 - 2:41pm by Marjoriet Matute

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Grilled Lemon Grass Red Snapper with Mango Salsa

Salsa

1 ripe mango (discard pit), sliced and diced

1 Jersey tomato, sliced and diced
¼ of red bell pepper, thinly sliced and diced
¼ of red onion, diced
1 stalk of celery (discard leaves), sliced and diced
1 whole lemon juice
2-3 pinch of salt (optional)
2 stalks of chopped Cilantro (more or less to your liking, remove stems)

Direction

Mix all the ingredients in a big bowl and add salt if desired. Refrigerate for about 20 before serving. This salsa can also be used as a dip for chips of your choice, preferably corn chips.

Fish Marination
¼ stalk of chopped fresh lemon grass (Could be bought frozen in Asian Supermarket.)
½ of lemon juices
3 tsp of salt

2 cloves of minced garlic with the same amount of fresh minced ginger root

2 tsp of turmeric powder (Be careful, if wet, it can stain your counter.)
5-6 tbsp of olive oil (to brush the fish before grilling)
1 whole red snapper about 1 pound, scaled and gutted
Banana Leaves (Optional for plating food but make sure to wipe it down with warm water rag before used! Banana leaves are not edible!)
Place all ingredients in a small blender except for olive oil. Add 4-5 tbsp of water to get the blender going and blend it for about 6-8 minute or until you no longer see big chunks of lemon grass. Pour the blended marination onto the fish, mix well, and let it sit for about 10 minutes. Preheat grill for about 25-30 minutes on medium to high heat. Brush olive oil on fish and bake for about 8-10 minutes for each side. (Do not touch the fish, let it cook through or it will fall apart). Make sure the internal temperature is at least 145 degrees Fahrenheit. Once cooked, remove fish from the grill and place it on a plate. Dish out the mango salsa onto the same plate if you want or put it on top of the fish. You also have an option to serve the fish and salsa with white rice or brown rice and whatever condiment of your choice. I decided on Sriracha hot sauce as my condiment.

Enjoy!
About the Chef: Let’s Eat


Sabrina Bass is a second-generation Asian-American who migrated here in the early 1980s. Her love for cooking started when she was a child. The oldest of five children, Sabrina was always tasked with helping her mom in the kitchen preparing traditional Cambodian family meals. As she got older, Sabrina learned to perfect and then modify some of her favorite cultural dishes. Into adulthood, cooking became a form of therapy for Sabrina, in particular after a long stressful work day. Her favorite things to cook are soups and stir fry dishes. Sabrina finds soups very comforting, healthy and fulfilling. Stir fry dishes, one of Sabrina’s specialties, are always made with fresh meats, vegetables and with a minimal amount of oil. One thing that stands out about her cooking is that she always incorporates ginger, turmeric, and garlic in her dishes. From her research, Sabrina understands that these three spices are found to have very healthy benefits. Although Sabrina is a full time teacher, she is a chef at heart. In pursuit of following her passion, Sabrina Bass has plans of establishing her own eateries in the near future. To this she says, “Let’s Eat!” To learn more about Sabrina’s cooking expertise, you can follow her on social media @anirbasn on Instagram and on Facebook as Let’s Eat.

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