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  • 4servings
  • 50minutes
  • 277calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. Mango Salsa

  2. 1 1/2 cups diced mango

  3. 3/4 cup diced peeled, halved and seeded cucumber

  4. 1/2 cup diced red onion

  5. 2 tsp minced, seeded serrano chile pepper

  6. 2 tsp grated lime zest

  7. 3 Tbsp lime juice

  8. 1/2 cup cilantro, coarsely chopped

  9. Grilled Snapper

  10. 2 1/2 tsp ancho chile powder

  11. 1/4 tsp cinnamon

  12. 1/4 tsp salt

  13. 4 red snapper fillets (6 oz each)

  14. 2 Tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes for flavors to blend.

  2. Heat outdoor grill or stovetop grill pan. Mix ancho chile powder, cinnamon and salt in a cup until blended.

  3. Place fish, skin side down, on a baking sheet. Brush top with 1/2 the oil; sprinkle with 1/2 the spice mixture.

  4. Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of spices. Grill 4 minutes, turn over with a broad spatula and grill 3 to 4 minutes until just barely opaque in center. Serve with the salsa.

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