Grilled Yellowtail with Mango Salsa Recipe

Name: Grilled Yellowtail with Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Yellowtail with Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Yellowtail with Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions