Makes 6 servings
The combination of smoky grilled fish, tart jícama, and a spicy-sweet fruit sauce is unusual and dramatic.
Ingredients
- 1 cup fresh lime juice
- 1/4 cup chopped cilantro
- 4 teaspoons kosher salt, divided
- 3 cups jícama, peeled and julienned
- 6 red snapper fillets, skin on, 6 oz each
- 1/4 cup olive oil, or as needed
- 1 teaspoon ground black pepper
- 2 cups Manchamantel Mole
Directions
- In a medium-sized bowl, combine the lime juice, cilantro, and 2 teaspoons of the salt. Add the jícama and toss the pieces to coat evenly. Refrigerate for 1 hour. Drain the excess lime juice from the jícama.
- Preheat a grill to high heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
- Brush the fillets with the olive oil. Season the snapper on both sides with the remaining salt and the pepper.
- Grill the snapper, skin-side down, for 4 minutes. Turn the fish once and grill for 3 minutes, or until just opaque throughout. Transfer the fillets to warmed plates, skin-side up.
- Serve the snapper immediately with the Manchamantel Mole and the jícama.
