Snapper with Grilled Mango Salsa

Name: Snapper with Grilled Mango Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters diced peeled avocado; 0 teaspoons freshly ground black pepper, divided; 1 Tbsp chopped fresh mint; 2 teaspoons fresh lemon juice; 3 inches thick) mango wedges (1 mango); 2 teaspoons olive oil, divided; 1 inches thick) slices red onion; 1 teaspoons salt, divided; 680 grams yellowtail snapper or other firm white fish fillets

Snapper with Grilled Mango Salsa

If you want to add more gluten free, dairy free, and primal recipes to your collection, Snapper with Grilled Mango Salsa might be a recipe you should try. This main course has 206 calories, 35g of protein, and 6g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, pepper, lemon juice, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Mexican cuisine. If you like this recipe, take a look at these similar recipes: Grilled Snapper with Mango, Shrimp, and Chile Salsa, Red Snapper With Mango Salsa, and Blackened Snapper With Mango Salsa.

Instructions

Prepare grill to medium-high heat.

Equipment you will use

Grill

Brush mango and onion with 1 teaspoon oil.

Ingredients you will need

Mango

Onion

Cooking 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.

Ingredients you will need

Cooking Spray

Mango

Onion

Equipment you will use

Grill

Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.

Ingredients you will need

Avocado

Pepper

Juice

Mango

Onion

Mint

Salt

Equipment you will use

Bowl

Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Ingredients you will need

Pepper

Fish

Salt

Cooking Oil

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.

Ingredients you will need

Fish

Equipment you will use

Grill

Serve with mango mixture.

Ingredients you will need

Mango

Garnish with mint sprigs, if desired.

Ingredients you will need

Mint

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.

Ingredients you will need

Black Pepper

Orange Juice

Olive Oil

Couscous

Orange

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.

Equipment

Grill

Bowl

Sauce Pan

Ingredients

Servings:

59milliliters

diced peeled avocado 0teaspoons

freshly ground black pepper, divided 1Tbsp

chopped fresh mint 2teaspoons

fresh lemon juice 3inches

thick) mango wedges (1 mango)2teaspoons

olive oil, divided 1inches

thick) slices red onion 1teaspoons

salt, divided 680grams

yellowtail snapper or other firm white fish fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.