Elegant Life Leftovers: Grilled Fish

I've been spending a little time on a barrier island this month. Barrier islands are long and hug much of the eastern coastline protecting us from the harsher realities of Atlantic Ocean weather.  June is the best time to be on this island, before the mosquitoes arrive in droves, a pristine (aka unsprayed) section of our National Seashore.

One of the things about true islands, the type without roads or stores, is that you have to have your food act organized. Recently we were gifted with a visit from friends Becky and Kimberly who boated over with halibut and swordfish steaks. Alongside came a fresh fruit salsa that served as a marinade and was later cooked in a pot while the fish grilled. (Normally we do not eat marinades that have touched meat, even if cooked.  Since this mixture is for fish and will be brought to a boil, it passes the safety test.) 

The next day, leftover fish and salsa became the base of a fish salad with chopped celery, extra lime, more cilantro mixed with fresh mint and parsley and a dollop of mayonnaise. Serve on lettuce or in rolls.

Two excellent meals. 

Kimberly's Marinade
Makes enough for about 2 pounds of fish steaks (Halibut, Swordfish, Tuna or Shark)
1 chopped mango
1/2 chopped sweet onion, like Vidalia
1 bunch chopped fresh cilantro
juice of 1 lime juice
1/4 cup olive oil

Method

1. Place fish in a container that can be tightly covered.
2. Combine all ingredients and pour over fish.
3. Marinate up to 1/2 hour while grill heats (to medium)
4. Gently remove fish steaks and place on grill. Grill about 4 minutes on each side.
5. Meanwhile place marinade in a pot and bring to a boil.  Lower heat and simmer until onion is tender and salsa has begun to break down.
6. Serve fish with a spoonful or two of salsa.