Grilled Mongchong With Tomatillo Essence Recipes

GRILLED TOMATILLO SALSA

Steps:

• Prepare a grill over medium heat.
• Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly.
• Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle chile and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky.

GRILLED MAHI MAHI WITH TOMATILLO AND MANGO SALSA

Steps:

• Preheat a grill.
• Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
• Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
• Meanwhile peel and remove flesh from the remaining mango and finely dice.
• To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
• Yield: 3 cups

GRILLED TOMATILLO SALSA

Steps:

• Heat an outdoor or stove-top grill. Keeping them in their husks, brush the tomatillos, the jalapeno, and onion halves lightly with the olive oil. Grill the vegetables until soft, about 15 minutes.
• Remove the husks from the tomatillos. Place grilled vegetables into the bowl of a food processor. Add the lime juice, salt, sugar, cumin, and cilantro. Pulse the mixture until salsa is formed, about 8 pulses. Serve with warm tortilla chips.

GRILLED SWORDFISH TACOS WITH TOMATILLO-MANGO SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
• Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
• Pour the pureed mango mixture over the salsa and mix well.
• Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
• Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

GRILLED CHICKEN WITH TOMATILLO SAUCE

Steps:

• Preheat broiler or coals for the chicken. Wipe the chicken dry with paper towels and squeeze on the juice of the lime or lemon. Set aside.
• Preheat oven to 350 degrees. Bake the garlic in its skin until soft (about 10 minutes). Peel.
• Meanwhile, grill the chicken until cooked. While it is cooking make the sauce. Chop the tomatillos and place them in a skillet with the chili, sugar, wine and vinegar. Cook until soft, stirring frequently. Season with salt and pepper.
• Add the garlic and mash into the sauce. Pour the mixture into a food processor. Add the coriander leaves (setting a few aside for garnishing) and puree. Pour the mixture into a saucepan.
• When the chicken is cooked, place on a serving dish. Heat the sauce, and swirl in the butter. Pour into a sauceboat and sprinkle with remaining coriander. Serve separately.