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.

No additional tips available.

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

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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.

Grilled Yellowtail with Mango Salsa

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