Grilled Avocado-Mango Salsa

A Bachelor & His Grill‘s Avocado-Mango Salsa!  A fresh citrus salsa twisted over the grill! I love how the searing heat caramelizes the Mango, while adding a slight smokiness to the tender, creamy flesh of the Avocado. This is an ideal summer side to both lighten & kick up your Backyard BBQ!

 

Grilled Avocado and Mango Salsa

Grilled Avocado and Mango Salsa

 

Grilled Avocado-Mango Salsa

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4 Cups
Author: A Bachelor & His Grill

Ingredients

  • 2 cups tomatoes diced
  • 1/2 medium white onion finely diced
  • 2 cloves garlic finely minced
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeno minced
  • Juice of 1 lime plus 1 tablespoon
  • 1 teaspoon white wine vinegar
  • 1 avocado halved and seed removed
  • 1 mango halved and seed removed
  • 2 tablespoons canola oil
  • Cayenne pepper to taste
  • Cumin to taste
  • Kosher salt and freshly ground pepper to taste

Instructions

  • Preheat the grill to high.
  • Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime and vinegar.
  • Score the cut sides of both the avocado and mango, then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice.
  • Grill the avocado and mango for 3-4 minutes, turning a quarter turn after 60-90 seconds and removing from heat once cross-hatch grill marks are in place.
  • Discard the skin and chop the seared avocado and mango. Combine with the other vegetables.
  • Season to taste with cumin, cayenne pepper, salt and freshly ground pepper.
  • Refrigerate for 20 minutes, drain any excess liquid and serve.

 

 

Sesame Encrusted and Seared Ahi Tuna Steaks

The perfect pairing for your Summer of Bikinis & Board Shorts = Guilt-Free Grilling!  A Bachelor & His Grill‘s Sesame-Encrusted & Seared Sashimi-Grade Ahi Tuna Steaks over Grilled Avocado-Mango Salsa!  Fresh. Gorgeous. Loaded with clean proteins, healthy fats, complex carbohydrates, & Tons of amazing flavor/texture contrast. To boot… Prep to Plate in less than 15 minutes!

Video Link LIVE from Pennsylvania Avenue in Washington D.C. – National TV Appearance on Char-Broil & The Weather Channel‘s “Outdoor Chef”!

 

https://www.youtube.com/watch?v=p5nz9AciCQg&list=PLIDlBDWWzefvt1GWtezbLwqewDhh1qOLf&index=1

 

Sesame Encrusted and Seared Ahi Tuna

Sesame Encrusted and Seared Ahi Tuna

 

Sesame Encrusted & Seared Ahi Tuna Steaks

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2
Author: A Bachelor & His Grill

Ingredients

  • 2 ahi tuna steaks
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 3 tablespoons black sesame seeds
  • 3 tablespoons white sesame seeds
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat the grill to high.
  • Mix the olive oil and sesame oil in a small basting bowl, then liberally brush the tuna steaks.
  • Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste.
  • Press the tuna steaks into the sesame seeds, covering all sides of the fish.
  • Grill the tuna, searing the fish on all sides for 45 seconds to 2 minutes, creating grill marks but leaving the interior of the fish medium rare.
  • Remove from the grill, season with additional salt and pepper to taste, slice and serve the tuna with grilled avocado-mango salsa and summer greens.

 

Chopped Avocado & Quinoa FIESTA Salad

INGREDIENTS:
-2-3 Hass Avocados, Halved / Seeded / Chopped
-1 1/2 Cups Water
-1 Cup Red Inca Quinoa, uncooked
-3/4 Cup Black Beans
-1/2 Cup Sweet Corn Kernels
-2 Roma Tomatoes, Diced
-1 Red/Orange Bell Pepper, Diced
-1 Jalapeno, Sliced Thin
-1/2 Sweet Onion, Finely Chopped
-1/3 Bunch Fresh Cilantro Leaves
-2-3 T Lime Juice
-1 T Olive Oil
-1/2 t Ground Cumin
-1/2 t Paprika
-1/4 t Granulated Garlic Powder, to Taste
-Kosher Salt / Cracked Black Peppercorn / Cayenne, to Taste

-Optional: Feta (not pictured) - Excellent addition to this Fresh Salad

METHOD to the MADNESS:
-Bring Quinoa & Black Beans to Boil. Reduce to Simmer & Cover for 20-25min, or until Quinoa Tender / Water absorbed.
-Drain Quinoa & Black Beans.
-Mix Quinoa & Black Beans with Corn, Tomato, Pepper, Jalapeno, Oil/Lime, & Seasonings.
-Toss in Avocado & Cilantro with Quinoa / Prepared Veggies.
-Season Additionally to Taste & ENJOY!

Chopped Southwest Guacamole Salad

Chopped Avocado & Quinoa FIESTA Salad

 

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

INGREDIENTS:
-2 Mango (peeled, halved, & seeded)
-2 Stalks Celery Hearts (chopped thin)
-2 Cloves Garlic (peeled & minced)
-2 Kiwi (peeled & diced)
-1-2 Crisp Apple(s) (peeled & diced)
-1-2 Jalapeno (minced & maintain/remove seeds to taste)
-1 Green Bell Pepper (diced)
-1 Tomato (diced)
-1 Onion (peeled & diced)
-2 Tbspns Olive Oil
-2 Tbspn Lime Juice
-1 Tbspns Apple Cider Vinegar
-1/2 Tbspn Ground Cumin, or to Taste
-1/2 Lemon Zest
-1/2 Cup Fresh Mint Leaves (chopped)
-1/4-1/2 Bunch Fresh Cilantro Stem/Leaves (chopped)
-Salt/Pepper to Taste

METHOD to the MADNESS:
-Apply Mango Halves Face-down onto the HOT Grates of your Grill.
-Fire that Mango for 4-5min TOTAL, Turning 1/2 Rotation after 2-3 Minutes.
-Pull Mango from Grill, Chop, & Set aside.
-In Saute Pan over Medium/High Heat, pour Olive Oil.
-Bring to a simmer & Add Garlic / Onion.
-Saute 3-5min, or until Onion begins to turn Golden in color, Remove from Heat, & Set aside.

-In Separate LARGE Mixing Bowl… Combine ALL other Ingredients, GRILLED Mango, & Sauteed Garlic / Onion.
-Mix THOROUGHLY… Ensuring Spices, Zest, & Juices are WELL COMBINED.
-Chill for 30min-1hr Prior to Serving.
-Pull from Cooler.
-Again… Mix THOROUGHLY.
-Drain of Excess Liquid & SERVE!! :)

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

 

GRILLED Mango & Mint-Apple Salsa

 

GRILLED Mango & Mint-Apple Salsa