Be sure to try out these great recipes from the Giant Eagle Market District in your home today!

Grilled Fish with Mango Salsa

Compliments of Market District Chef Benjamin D’Amico

Serves: 4
Prep Time: 15 min.
Cook Time: 10 min.

Ingredients:

Fish:

  • 2 lbs Mahi-Mahi, Swordfish or Tuna, cut into 4-6 oz portions
  • ¼ cup Market District Extra Virgin Olive Oil
  • TT Kosher Salt
  • TT Ground Black Pepper

Salsa:

  • 2 each Champagne Mangos, diced
  • 3 tbsp Red Onion, minced
  • 2 tbsp Lime Juice, fresh squeezed
  • 2 tbsp Fresh Cilantro, minced
  • 1 tbsp Serrano Pepper, fresh, thinly sliced
  • ½ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper

Directions:

1. In a bowl combine all of the ingredients for the salsa & mix gently with a spoon. Set aside.

2. Preheat the grill or grill pan to medium high heat.

3. Rub a small amount of olive oil on each piece of fish; season both sides of the fish with salt & pepper.

4. Place the fish presentation side down onto the hot grill.

5. Grill for approximately 2-4 minutes on each side. (The thickness of the fish will determine the actual cooking time).

6. Once the fish has attractive grill marks on one side flip it over & allow it to cook for an additional 3-5 minutes. If you not sure if your fish is cooked all the way through: use a meat thermometer to see when it is fully cooked. (Fish should be cooked to an internal temperature between 135°F-140°F.)

7. Removed fish from the grill & top it with a generous amount of fresh mango salsa.

Grilled Potatoes

Compliments of Market District Chef Benjamin D’Amico

Serves: 6-8
Prep Time: 15 min.
Cook Time: 25 min.

Ingredients:

  • 3 lbs Potatoes, Red, Fingerling, Yukon Gold, cut in half lengthwise
  • ½ tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • ½ cup Fresh Parsley, minced
  • ½ cup Butter, melted
  • ¼ cup Market District Extra Virgin Olive Oil
  • ½ tbsp Kosher Salt
  • 1 tsp Ground Black Pepper

Directions:

1. Boil potatoes in water for 5-7 minutes until almost fork tender.

2. Remove potatoes from the water & allow them to cool for 5 minutes.

3. While the potatoes are cooling. Preheat the grill or a grill pan.

4. In a small bowl combine the rest off the ingredients except the salt. Mix together until the spices are all blended.

5. Place the potatoes face side down into a little bit of olive oil, and then place them directly onto the grill.

6. Grill each potato for about 2-3 minutes, then remove & toss in the parsley butter mixture.

7. Season with salt & serve.

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