Comments on: Grilled Snapper with a Mango, Shrimp, and Chile Salsa

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Tue, 06 Mar 2012 01:05:20 +0000

Swell, Eleanor! Definitely try a serrano or Thai bird chile next time if you can find them. Chances are a habanero would be too hot, but I think the hint of fruitiness from either of these would be lovely.

By: Eleanor

Eleanor — Tue, 06 Mar 2012 01:01:08 +0000

We really enjoyed this dish. I used jalapeño, scooped out the seeds and left the ribs, but I felt it could have used a little more heat. Despite that, I really liked it, and it was a quick, easy, delicious weeknight meal.

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Mon, 05 Mar 2012 20:53:20 +0000

Please do! I’ll be waiting to hear, as I’m experiencing snapper envy as I type…

By: Eleanor

Eleanor — Mon, 05 Mar 2012 20:29:53 +0000

Thanks so much, will let you know how it turns out.

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Mon, 05 Mar 2012 20:19:16 +0000

In this case it means a fresh chile, Eleanor. Perhaps a serrano or a Thai bird chile…if these are too hot for your liking, or if they don’t have them at the store, a green chile, such as a jalapeño, will do just fine…

By: Eleanor

Eleanor — Mon, 05 Mar 2012 20:15:47 +0000

Planning on making this for dinner. Not sure what is meant by “hot red chile pepper” Does this mean dried or fresh??
Thank you

By: Testers Choice

Testers Choice — Sun, 04 Mar 2012 18:18:00 +0000

[Ellen Fuss] Wow. On the recommendation of a friend, I made this for dinner last night. The salsa came together in a flash and a quick rest in the grill pan was all that my fish needed. This was amazing. It was spicy, sweet and perfect. I used a ridged cast-iron grill pan and found it needed a bit longer that the three to four minutes called for, but I am thinking perhaps the grill pan wasn’t hot enough when I put the fish in. In the future, I’d consider adding some black beans to the salsa and combining it with even more cooked shrimp for a cold supper. My produce shop had only jalapeños, but I left in the ribs and some seeds to get enough heat. I was so happy to see perfectly ripened avocados as well as mangos at my market and thrilled to have a recipe that pulled these ingredients together so beautifully.