grilled red snapper with key lime mango salsa, wasabi smashed potatoes, and sauteed greens

ooOOOoooOoo weeee!!

this dish was fun to make. it's a combination of different inspirations i've seen in my cookbooks as of late. i knew i wanted something slighty asian/exotic influenced and i wanted to develop my fish skills, so here's what i came up with:



purty ain't she?? if i do say so myself thank you very much. the combination of flavors are on the right track, but need a little tweaking in order to make it all work. for example, the mango salsa was a little too tart for the delicate snapper, and the potatoes need a little more wasabi kick. i skipped marinating the fish too, which would've made this much better. this was all made in about 40 min too.

combine the following in a non-metal bowl:
1 ripe mango, skinned and stoned, cubed
1/2 red onion finely diced
1/4 bunch chopped cilantro
3 thai chiles, seeded and minced
1-2 key lime juice, depending on tartness
2 T olive oil
s/p

mix thoroughly and place in the fridge to let the flavors meld. meanwhile boil a large pot of salted water and add quartered red potatoes, about 2 large red potatoes per person. boil 10 min until easily smashed with a wooden spoon.

while the potatoes are cooking, marinate the snapper. fresh fillets are best, but it's not as convenient to fillet your own whole fish. TJ's has frozen fillets that are easy to use, but make sure you let them thaw overnight in the fridge. do not thaw in the microwave. alternatively, any firm white fish will substitute nicely here, like mahi mahi.

combine the following in a non-metal bowl and marinade for 15 min:
snapper fillets (8oz per person)
1 cup white wine
juice of 2 key limes
1 clove garlic smashed
1/2 white onion sliced
salt

if you don't have time for this part, just season the fillets with s/p, key lime juice, and evoo. while the above marinates, heat evoo in a large skillet or wok, add 1 clove chopped garlic and 1 thai chile chopped. in batches, add 1 bag of prewashed, precut mixed greens (available by the greens section of the market) until all have wilted. grate some fresh nutmeg and season with s/p.

drain the potatoes and mash with milk (add a bit at a time until you get the consistency of lumpy mashed potatoes), then stir in 2 T wasabi sake dijon mustard (available at TJ's, or add wasabi paste), 2 T evoo, and s/p to taste.

heat a grill pan, drain the marinade off the fillets, and grill each side for 2-3 minutes depending on thickness. do not overcook and remember it will continue to cook once off the heat. keep warm while assembling the dish.

when plating, place a heap of potatoes on the plate, add a cascade of greens on one side, then the fish on the other. top with the salsa and spoon of the accumulated mango liquid onto the fish.