• 21 Ratings

Sweet, tangy mango shines in this take on a South American chimichurri. It's also delicious with boneless chicken breasts or shrimp for lunch or dinner.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together mango, cilantro, red-pepper flakes, oil, and lime juice; season with salt and pepper.

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  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.

Cook's Notes

If you're intimidated by grilling fish, try salmon: Its firm flesh holds up well.

Reviews

21 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2