There’s something magical about the combination of perfectly grilled fish and fresh, vibrant salsa that makes my taste buds dance. This Grilled Snapper with Mango Salsa recipe brings together the smoky char of grilled fish with the sweet, tangy punch of tropical fruit. It’s a restaurant-quality dish that’s surprisingly simple to make at home, and I’m excited to show you how to nail it every time.
Ingredients
For the Snapper:
- 4 snapper fillets (6-8 oz each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Mango Salsa:
- 2 ripe mangos, diced
- ½ red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 2 limes, juiced
- ¼ teaspoon salt
Instructions
- Start by preparing the mango salsa (can be made up to 2 hours ahead). Combine all salsa ingredients in a bowl, toss gently, and refrigerate to let the flavors meld.
- Preheat your grill to medium-high heat (around 400°F). Clean and oil the grates well to prevent sticking.
- In a small bowl, mix olive oil, minced garlic, lemon juice, salt, and pepper. Pat the snapper fillets dry with paper towels and brush them generously with the oil mixture on both sides.
- Place the fillets on the preheated grill, skin-side up. Grill for 4-5 minutes until you see clear grill marks.
- Carefully flip the fillets and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
- Transfer the grilled snapper to serving plates and top generously with the mango salsa.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 8-9 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
– Can’t find snapper? Red grouper or mahi-mahi make excellent substitutes.
– The key to perfectly grilled fish is a clean, well-oiled grill and patience – don’t flip the fish until it releases easily from the grates.
– To check for doneness, the fish should be opaque and flake easily with a fork.
– If mangos aren’t in season, you can substitute with fresh peaches or pineapple.
– For meal prep, make the salsa up to 2 hours in advance, but not longer, as the mangos will become too soft.
– If you’re cooking indoors, a grill pan works great – just ensure it’s properly heated before adding the fish.
Grilled Snapper with Mango Salsa
Ingredients
- 4 snapper fillets 6-8 oz each
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon juiced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 ripe mangos diced
- ½ red onion finely chopped
- 1 red bell pepper diced
- 1 jalapeño seeded and minced
- ¼ cup fresh cilantro chopped
- 2 limes juiced
- ¼ teaspoon salt
Instructions
- Start by preparing the mango salsa (can be made up to 2 hours ahead). Combine all salsa ingredients in a bowl, toss gently, and refrigerate to let the flavors meld.
- Preheat your grill to medium-high heat (around 400°F). Clean and oil the grates well to prevent sticking.
- In a small bowl, mix olive oil, minced garlic, lemon juice, salt, and pepper. Pat the snapper fillets dry with paper towels and brush them generously with the oil mixture on both sides.
- Place the fillets on the preheated grill, skin-side up. Grill for 4-5 minutes until you see clear grill marks.
- Carefully flip the fillets and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
- Transfer the grilled snapper to serving plates and top generously with the mango salsa.
