Grilled Red Snapper

Ingredients

• 4red snapper fillets, skinless or skin on (or any white fish)
• to tasteseasoning, store-bought or homemade
• to tastecooking spray
• 1 ripemango
• 150 g (1 cup)tomatoes, diced
• 1/4red onion, diced
• 1/4red pepper, diced
• 1/2jalapeño, deseeded and diced
• to tastefresh coriander, chopped
• juice of 1/2lime (or lemon)

Instructions

1. 1

   Bring to room temperature

   Take the snapper out of the fridge 15 minutes before cooking so it can come closer to room temperature and cook more evenly.

2. 2

   Prepare the salsa

   Dice the mango and vegetables, chop the coriander, then mix them together with the juice of half a lime. Set the salsa aside.

3. 3

   Preheat the grill

   Heat the grill to medium-high and coat the grill with cooking spray.

4. 4

   Season the fish

   Pat the fillets dry with kitchen paper, then season to taste with salt and pepper or a spice mix.

5. 5

   Grill the snapper

   Place the fish on the grill, skin-side down if using skin-on fillets, and cook for about 4 minutes. Turn and cook for another 3–4 minutes, until opaque and easy to flake with a fork. If using a thermometer, check that the thickest part reaches 65°C (145°F).

6. 6

   Top and serve

   Spoon the mango salsa over the grilled snapper and serve straight away.

What is grilled red snapper?

Red snapper is a mild, firm white fish that suits quick grilling. Grilled fish with fresh fruit salsa is a popular pairing in many coastal cooking traditions, though this recipe does not specify a particular regional origin.

The fish cooks quickly while mango, tomato, pepper and lime bring sweetness, freshness and acidity. The salsa is served raw, so it contrasts with the warm, flaky fillets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 34g protein, 18g carbs, 3g fat.

The fish provides most of the protein, while mango and the other vegetables contribute the carbohydrates, sugars and fibre. The recipe contains little added fat apart from what may be in the cooking spray; serve it with vegetables or salad alongside for a balanced plate.

Choosing the fish

Fillets: Choose pieces of similar thickness so they finish cooking at roughly the same time. Skin-on fillets can be grilled skin-side down as directed; skinless fillets work too, but need careful handling when turned.

Alternative: Any white fish can stand in for snapper. Adjust the grilling time to suit the thickness of the fillets and check for the same doneness cues.

Keep the salsa fresh

Mango: Use a ripe mango that gives slightly when pressed but is still firm enough to dice neatly. Very soft fruit can turn mushy when mixed.

Balance: Lime juice brightens the sweet fruit and juicy vegetables. Deseed the jalapeño before dicing for a milder salsa, and add the chopped coriander to taste.

Get the grill ready

Clean, hot grates and a light coating of cooking spray help reduce sticking. Preheat to medium-high before adding the fish, and avoid moving the fillets before they are ready to turn.

Dry surface: Patting the fish dry helps seasoning cling and limits excess moisture on the grill. Season just before cooking so the fillets are ready to go on as soon as the grill is hot.

Check for doneness

Timing: The recipe allows about 4 minutes on the first side and 3–4 minutes after turning. Thicker or thinner fillets may need a little more or less time.

Texture: Look for opaque flesh that flakes easily with a fork. A thermometer should read 65°C (145°F) in the thickest part of the fillet.

Serve it straight away

Salsa topping: Spoon the mango mixture over the fish just before serving, so the warm fillets and cool, juicy topping stay distinct.

On the side: Rice, grilled corn or a simple green salad makes a useful accompaniment. Keep side dishes simply seasoned to let the fruity salsa stand out.

Recipe notes & tips

• Cut the mango and vegetables into similarly sized pieces so the salsa is easy to spoon over the fish.
• Use a thin, even coating of cooking spray on the grill to help limit sticking.
• Keep the fish fillets a similar thickness for more even cooking.
• Turn the fish gently with a wide fish slice to help keep the fillets intact.
• Make the salsa while the fish comes towards room temperature, then set it aside until serving.

Variations

• Use lemon: Swap the lime juice for the juice of half a lemon for a slightly different citrus note.
• Change the fish: Use another white fish in place of snapper, adjusting the grilling time for its thickness.
• Dial down the heat: Leave out the jalapeño or use less for a milder salsa.
• Add more herbs: Increase the fresh coriander to taste for a more herb-forward topping.
• Make it spicier: Keep some jalapeño seeds in the salsa for extra heat.

Common mistakes to avoid

• Adding wet fish to the grill: Pat the fillets dry first so they are less likely to stick.
• Turning too soon: Give the fish about 4 minutes on the first side before carefully checking whether it is ready to flip.
• Overcooking the fillets: Start checking after the stated grilling time and use the opaque, flaking texture as a cue.
• Using an unripe mango: Choose fruit that gives slightly to the touch so the salsa has a sweet, juicy flavour.
• Making the salsa too far ahead: Mix it shortly before serving to keep the diced fruit and vegetables fresh.

How to store

Refrigerate leftover fish and salsa separately in covered containers and use within 2 days. Reheat the fish gently until hot, or serve it cold; the salsa is best cold and may release extra juice as it stands.

Frequently asked questions