Grilled Snapper with Mango Salsa

Grilled Snapper with Mango Salsa

Smoky grilled snapper topped with bright, tangy mango salsa for a light, fresh dinner.

Total 30 min Makes 4 servings Calories 285/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

Flaky snapper fillets get a quick char on the grill while a chunky salsa of ripe mango, red onion, and lime comes together on the side. The sweet-tart salsa balances the smoky fish, making this a light option for warm-weather dinners. Serve with rice or a simple green salad for a complete meal.

Ingredients

  • 4 snapper fillets, skin-on (6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon chili powder
  • 2 ripe mangoes, peeled and diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 lime, cut into wedges, for serving

Method

  1. In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt. Stir gently and set aside to let the flavors meld.

  2. Pat the snapper fillets dry with paper towels. Brush both sides with olive oil and season evenly with salt, pepper, and chili powder.

  3. Preheat a grill or grill pan to medium-high heat (about 450°F) and clean the grates well.

  4. Oil the grates lightly, then place the fillets skin-side down on the grill. Grill without moving them until the skin is crisp and releases easily.

  5. Flip the fillets carefully and grill the second side until the fish is opaque and flakes easily with a fork.

  6. Transfer the fillets to plates and top each with a generous spoonful of mango salsa. Serve immediately with lime wedges.

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    Grilled Snapper with Mango Salsa

    Flaky snapper fillets get a quick char on the grill while a chunky salsa of ripe mango, red onion, and lime comes together on the side. The sweet-tart salsa balances the smoky fish, making this a light option for warm-weather dinners. Serve with rice or a simple green salad for a complete meal.

    30 min 4 servings 285 cal

    Ingredients

    • 4 snapper fillets, skin-on (6 ounces each)
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 teaspoon chili powder
    • 2 ripe mangoes, peeled and diced
    • 1/2 cup red onion, finely diced
    • 1/2 cup red bell pepper, finely diced
    • 1 jalapeño, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • 2 tablespoons fresh lime juice
    • 1/4 teaspoon kosher salt
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt. Stir gently and set aside to let the flavors meld.

    2. 2

      Pat the snapper fillets dry with paper towels. Brush both sides with olive oil and season evenly with salt, pepper, and chili powder.

    3. 3

      Preheat a grill or grill pan to medium-high heat (about 450°F) and clean the grates well.

    4. 4

      Oil the grates lightly, then place the fillets skin-side down on the grill. Grill without moving them until the skin is crisp and releases easily.

    5. 5

      Flip the fillets carefully and grill the second side until the fish is opaque and flakes easily with a fork.

    6. 6

      Transfer the fillets to plates and top each with a generous spoonful of mango salsa. Serve immediately with lime wedges.