Grilled Snapper with Mango Salsa
A vibrant and healthy dish featuring tender grilled snapper, perfectly complemented by a sweet and tangy mango salsa. This recipe captures the essence of a Bahamian meal, light and full of tropical flavors.
Ingredients
- 4 count snapper fillets (about 6 oz each)
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 1 count ripe mango diced
- 0.25 cup red onion finely diced
- 0.25 cup fresh cilantro chopped
- 0.5 count jalapeño seeded and minced (optional)
- 1 count lime for salsa
Instructions
- Pat snapper fillets dry with paper towels. In a shallow dish, whisk together olive oil, 1 tablespoon of fresh lime juice, salt, and freshly ground black pepper. Add the fish fillets to the mixture, turning to coat them evenly. Let the fish marinate for 15-20 minutes at room temperature.
- While the snapper is marinating, prepare the mango salsa. In a medium-sized bowl, combine the diced ripe mango, finely diced red onion, chopped fresh cilantro, and the minced jalapeño (if using). Squeeze the juice of one lime over the mixture. Stir gently to combine all ingredients and set aside.
- Preheat your grill to medium-high heat. Once hot, lightly oil the grill grates to prevent the fish from sticking.
- Carefully place the marinated snapper fillets onto the hot grill. Cook for 3-5 minutes per side, or until the fish is opaque throughout and flakes easily when tested with a fork. Cooking time may vary depending on the thickness of the fillets.
- Once cooked, carefully remove the grilled snapper from the grill and transfer the fillets to individual serving plates.
- Generously spoon the fresh mango salsa over each grilled snapper fillet. Serve immediately and enjoy the tropical flavors!
Notes
For this recipe, any firm white fish like mahi-mahi, cod, or halibut can be substituted for snapper. To add a little heat, include a small amount of finely minced habanero or red pepper flakes in your mango salsa. Serve this dish alongside coconut rice, a refreshing green salad, or grilled asparagus for a complete meal.