Local I'a
Marinade
- ½ c olive oil
- 2 tbs lemon juice
- 2 cloves garlic, minced
- 2 tbs cilantro stems, rough chop
- 2 tsp fresh cracked black pepper
- 1 tsp kosher salt
- 4 (7-ounce) ono fillets
Salsa
- 2 large mangoes, sliced for grilling
- Olive oil
- 2 tbs cilantro leaves, chopped
- 1 jalapeno, seeded and minced
- Juice of 1 lime
- ½ red onion, diced
- 3 green onions, chopped
- Salt and pepper to taste
Place marinade ingredients in a ziplock bag and mix to dissolve the salt.
Add ono and marinate for 30 minutes.
Meanwhile, mix cilantro, jalapeño, lime, red onion, and green onion in a mixing bowl and set aside.
Heat grill. Drizzle mango slices with olive oil and grill 1-2 minutes per side or until slightly charred.
Grill fish on medium high heat for 2-3 minutes per side, or until opaque throughout.
Dice mango and mix with remaining salsa ingredients. Add salt and pepper to taste.
Serve with grilled vegetables.