Grilled Yellowtail with Mango Salsa

• 4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)
• 4 tablespoons ancho chile powder
• 4 tablespoons kosher salt
• 2 tablespoons black pepper
• Olive oil
• Mango Salsa, recipe follows
• 2 mangoes, small dice
• 1 medium red onion, small dice
• 1 cucumber, peeled, seeded, small dice
• 2 jalapeno peppers, minced
• 1/4 cup cilantro leaves, chopped
• 1/2 tablespoons ancho chile powder
• 2 large limes, juiced
• 2 tablespoons olive oil
• Salt
• Pepper

1. Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
2. In a small bowl, mix the chile powder, salt, and pepper together.
3. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture.
4. Place each fillet flesh side down on a hot grill and cook for about 3 minutes.
5. Flip fillets over and cook for an additional 3 minutes.
6. Remove from grill and top with Mango Salsa.
7. To make mango salsa, combine all ingredients together in a medium bowl and stir well.
8. Keep refrigerated until ready to use.

ancho chile powder, kosher salt, black pepper, olive oil, mango salsa, mangoes, red onion, cucumber, peppers, cilantro, ancho chile powder, olive oil, salt, pepper

Taken from www.foodnetwork.com/recipes/grilled-yellowtail-with-mango-salsa-recipe.html (may not work)