Snapper With Grilled Mango Salsa Recipe

Name: Snapper With Grilled Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (1/2-inch-thick) mango wedges (1 mango); 3 (1/4-inch-thick) slices red onion; 2 teaspoons olive oil, divided; Cooking spray; 1/4 cup diced peeled avocado; 1 tablespoon chopped fresh mint; 2 teaspoons fresh lemon juice; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 4 (6-ounce) yellowtail snapper or other firm white fish fillets; Mint sprigs (optional)

Servings: persons

6 (1/2-inch-thick) mango wedges (1 mango)
3 (1/4-inch-thick) slices red onion
2 teaspoons olive oil, divided
Cooking spray
1/4 cup diced peeled avocado
1 tablespoon chopped fresh mint
2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) yellowtail snapper or other firm white fish fillets
Mint sprigs (optional)

1
Prepare grill to medium-high heat.
2
Brush mango and onion with 1 teaspoon oil. Place mango and onion on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and mango. Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
3
Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with mango mixture. Garnish with mint sprigs, if desired.
4
Orange-scented couscous: Bring 3/4 cup fresh orange juice, 1/2 cup water, and 1 tablespoon olive oil to a boil in a saucepan. Stir in 1 cup uncooked couscous, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.
5
Can't find snapper? Substitute any firm, white fish instead, like orange roughy or mahi-mahi.

143

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 11 ingredients. The key ingredients include: 6 (1/2-inch-thick) mango wedges (1 mango), 3 (1/4-inch-thick) slices red onion, 2 teaspoons olive oil, divided, Cooking spray, and more.

Yes, Snapper With Grilled 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!

Snapper With Grilled Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions