Market District Recipes: Grilled Fish & Grilled Potatoes

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.