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Posted on Apr 8, 2014

Mango-Lime Grilled Hebi

Mango-Lime Grilled Hebi

Mango-Lime Grilled Hebi
Serves 4
Delicious grilled hebi (short-nosed spearfish) recipe that makes use of our local mangos!
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534 calories
40 g
133 g
20 g
50 g
6 g
480 g
1283 g
35 g
0 g
11 g
Nutrition Facts
Serving Size
480g
Servings
4
Amount Per Serving
Calories 534
Calories from Fat 182
% Daily Value *
Total Fat 20g
31%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 133mg
44%
Sodium 1283mg
53%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
17%
Sugars 35g
Protein 50g
Vitamin A
56%
Vitamin C
157%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large unripe, firm mangos, peeled and pitted
  2. 1/4 cup freshly squeezed lime juice
  3. 1/2 cup cold water
  4. 1 teaspoon cracked black peppercorns
  5. 2 teaspoons coarse salt
  6. 2 garlic cloves
  7. 4 (6-ounce) hebi steaks
  8. 2 tablespoons olive oil, divided
  9. 1 large unripe, firm mango, peeled, pitted and cut into ½ inch slices
  10. Italian parsley for garnish
Instructions
  1. To prepare the marinade: Using a blender combine the mango, lime, water, black pepper, salt and garlic and puree on high speed for about 30 seconds. Place the hebi in a large resealable storage bag. Pour 1 cup marinade into the bag, close and refrigerate for up to 1 hour. Reserve remaining 3/4 cup marinade.
  2. To grill the hebi: Preheat the grill to very hot*. Remove the hebi from the marinade and pat dry. Brush a tablespoon of olive oil on the hebi steaks and place on the hottest part of the grill. After 2 minutes, turn the hebi steaks over with a spatula. Allow 3 to 4 minutes of grilling time on the second side, then move the steaks to a lower heat on the side of the grill. Cook for 2 to 3 minutes longer until cooked through.
  3. Brush the remaining tablespoon of olive oil on the mango slices and grill for 1 to 2 minutes over high heat on each side until lightly glazed and remove.
  4. Serve with reserved marinade drizzled on cooked hebi and then top with grilled mango slices and garnish with fresh parsley.
Notes
  1. If using a grill pan, heat to medium high heat. Grill the hebi for 4 minutes on one side, then flip and cook an additional 3 to 4 minutes. Follow mango grilling instructions above.
  2. Serving suggestions: Serve fish, mango and remaining mango sauce on a bed of wild rice.
Adapted from Relish
beta
calories
534
fat
20g
protein
50g
carbs
40g
more
Adapted from Relish
Ohana Sportfishing Adventures http://www.ohanasportfishing.com/