Florida Keys Lobster And Yellowtail Snapper Barbecue With Fresh Mojo, Mango Salsa, And Garlic Whipped Boniato
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Salt4 cups
Orange Juice (sour)1 cup
Rice Wine Vinegar4 tbsps
Ground Cumin1 cup
Garlic (chopped)1 tbsps
Black Pepper2 cups
Mango (diced)1 cup
Black Bean (cooked)2 tbsps
Honey1 cup
Vegetable Oil4540 g
Boniato (* see cook's note)450 g
Sour Cream450 g
Butter1 cup
Roasted GarlicDirections:
1
Preheat a grill or grill pan over medium heat
2
Season the lobsters with salt and pepper
3
Place both the lobsters and the marinated yellowtail snapper on the grill
4
Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch)
5
After removing from the grill, divide each yellowtail snapper into 2 servings
6
Place 1 whole lobster and half a yellowtail snapper on each plate
7
Top the lobster with the Mango Salsa
8
Serve with grilled vegetables of your choice and Garlic Whipped Boniato
9
In a non-reactive dish, combine all ingredients and mix well
10
Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours
11
In a medium bowl, combine all ingredients and mix well
12
Season, to taste, with salt and pepper
13
Serve over grilled lobsters
14
Yield: 15 servings Bring a large pot of water to the boil and then salt the water
15
Use a paring knife to peel the boniato
16
Boil until tender, about 15 to 20 minutes
17
Strain and then transfer to the bowl of an electric mixer
18
Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed