SERVES 4
Ingredients:
- 4 (6 Ounce) Yellowtail Fillets
- 4 Tablespoons Chile Powder
- 4 Tablespoons Salt
- 2 Tablespoons Black Pepper
- Olive Oil
- Mango Salsa
Directions:
Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel. In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about three minutes. Flip fillet over and cook for an additional three minutes. Remove from grill and top with Bear Flag Mango Sauce.
Mango Sauce
Ingredients:
- 2 Fresh Mangoes, Small Dice
- 1 Medium Red Onion, Small Dice
- 1 Cucumber, Peeled, Seeded, Small Dice
- 2 Jalapeño Peppers, Minced
- 1/4 Cup Cilantro Leaves, Chopped
- 1/2 Tablespoons Chile Powder
- 2 Large Limes, Juiced
- 2 Tablespoons Olive Oil
- Salt and Pepper
Directions:
Combine all ingredients together in a medium bowl and stir well. Keep refrigerated.
