Cioba-vermelha grelhada

Ingredientes

• 4 Red Snapper Fillets (skinless or skin on) (or any white fish)
• Seasoning (store-bought or homemade)
• Cooking Spray
• 1 ripe Mango
• 1 cup Tomatoes (diced)
• 1/4 Red Onion (diced)
• 1/4 Red Bell Pepper (diced)
• 1/2 Jalapeno (de-seeded and diced)
• fresh Cilantro (chopped)
• juice of 1/2 a Lime (or Lemon)

Modo de preparo

1. 1

   --- Grilling Red Snapper ---

2. 2

   Bring to Room Temp - remove Snapper from fridge 15 minutes before cooking to bring to room temperature. This ensures even cooking.

3. 3

   Prepare Mango Salsa - chop mango ad vegetables, mix and set aside.

4. 4

   Preheat Grill - set grill to medium high, and apply Cooking Spray on the grill.

5. 5

   Season - pat dry with a paper towel and sprinkle with Salt and Pepper or Spice Mix to taste.

6. 6

   Grill - place the fish on the grill (skin side down) and cook for about 4 minutes. Flip then cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. If using an internal thermometer, if should read 145°F/65°C in the thickest part of the fish fillet.

7. 7

   Serve - top with mango salsa and enjoy.

8. 8

   --- Mango Salsa ---

9. 9

   Prepare Salsa - dice Mango, Tomatoes, Red Onion, Bell Pepper, Jalapeño and Cilantro. Squeeze the juice of half a Lime over the Mango Salsa and mix together.

10. 10

    Top Over Fish - spoon over the Grilled Snapper and serve immediately.