Red Snapper With Mango Shrimp Salsa

A Christian is not one who simply buys “fire insurance,” who signs up just to avoid an unpleasant after life. A Christian…repeatedly, is one whose faith expresses itself in submission and obedience. A Christian is one who follows Christ, one who is committed unquestionably to Christ as Lord and Savior, one who desires to please God. His basic aim is to be in every way a disciple of Jesus Christ. When he fails, he seeks forgiveness and wants to move forward. This is his spirit and his direction.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Toohot07	4	Servings

INGREDIENTS

2	T	Olive oil
3		Shallots, minced
1		Garlic clove, minced
1	c	Peeled, deveined diced raw
		shrimp
		Juice from 1/2 lemon
		Juice from 1/2 lime
		Juice from 1/2 orange
3		Serrano chilies, seeded
		diced
3		Italian Roma tomatoes
		seeded diced
3		Tomatillos, husks removed
		Seeded, and diced
1		Mango, peeled diced
1/2		Cilantro leaves, chopped
		Sea salt, to taste
		Freshly-ground black pepper
		to taste
4		Red snapper filets -, 6 to
		8 oz ea
2	t	Olive oil, to 3 tspns

INSTRUCTIONS

Prepare the grill to make a hot fire. To prepare the Mango Shrimp
Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium
heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the
shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink.  Add
the fruit juices, chilies, tomatoes, and tomatillos. Cook just  long
enough to warm the tomatoes and combine the ingredients. Remove  from
heat and gently stir in the mango and cilantro. Season with the  salt
and pepper. Set aside. Coat the fish with the 2 teaspoons of oil  on
both sides. Season with salt and pepper. (Rub the grill with
additional oil to prevent the fish from sticking.) Grill the fish on
one side about 5 minutes or less. Using a metal spatula, carefully
turn the fish and grill about 3 minutes or less, depending on the
thickness of the fish. Spoon the warm salsa over the grilled fish and
garnish with sprigs of cilantro. This recipe yields 4 servings.  Recipe
Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From
the TV FOOD NETWORK - (Show # TH-6275 broadcast  04-30-1997) Downloaded
from their Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  04-30-1997  Recipe by: Susan Feniger and Mary
Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 403 Calories From Fat: 136 Total Fat: 15.3g Cholesterol: 237.3mg Sodium: 173.7mg Potassium: 1159mg Carbohydrates: 54.7g Fiber: <1g Sugar: 2.5g Protein: 16.6g