Cuban Grilled Pangasius with Avocado and Mango

Recipe ingredients

• Marinade
• 2 tsp. (10 mL) Irresistibles ground cumin*
• 4 cloves garlic, pressed
• 1 chile pepper, trimmed and minced
• ½ tsp. (2 mL) salt
• ⅔ cup (160 mL) Irresistibles extra virgin olive oil*
• 2 Tbsp. (30 mL) freshly squeezed grapefruit juice
• 2 Tbsp. (30 mL) lime juice
• 4 pangasius fillets, preferably skin-on
• Salad
• 1 10-oz (300-g) package mesclun
• 2 small mangos, cut into ½-in. (1-cm) cubes
• 2 big avocados, cut into ½-in. (1-cm) cubes and sprinkled with lemon juice
• ½ cup (125 mL) sliced almonds, toasted
• Dressing
• ¾ cup (180 mL) vegetable oil*
• ⅔ cup (160 mL) freshly squeezed grapefruit juice
• 1 Tbsp. (15 mL) finely grated lime peel
• 2 Tbsp. (30 mL) honey*
• 4 Tbsp. (60 mL) tamari sauce
• Salt and freshly ground pepper to taste

Preparation

Combine marinade ingredients in a bowl.
Marinate pangasius fillets in a rectangular dish for 20 minutes.
In a bowl, whisk dressing ingredients together. Season and set aisde.
Preheat barbecue to medium-high.
Oil the grill. Drain fish and grill 2 minutes per side.
In a big bowl, toss mesclun with dressing.
Divide among 4 plates and lay pangasius fillets over top.
Garnish with cubed mango and avocado and sprinkle with almonds.
Add dressing to taste.
Note:
When grilling a whole fish, use snapper.
Grilling a whole fish is easy! Score the fish both sides so that the marinade can permeate the flesh.
Marinate 30 minutes.
Lay on a very hot grill and cook 4 – 6 minutes per side until flesh is easily flaked with a fork.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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