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.

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 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.

Snapper With Grilled Mango Salsa

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