Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

The Mango Salsa really makes this dish wonderful. A great dinner for when the boss comes over. Very impressive!

Ingredients Nutrition

Directions

  1. Thaw fish if frozen. Rinse and pat dry. Place skin side down in shallow pan.
  2. For rub: In small bowl stir sugar, lime peel, 1/2 teaspoons of the salt, and the red pepper. Sprinkle evenly over fish, rub in with fingers. Cover and marinate in the fridge for 4-24 hours.
  3. Meanwhile, for salsa, in a med. bowl combine mango, cucumber, green onions, lime juice, cilantro, jalapeno pepper, garlic and remaining 1/4 teaspoons salt. Cover and refrigerate till ready to serve.
  4. In a grill with a cover arrange med. hot coals around a drip pan. Place fish skin side down, on the greased grill rack over drip pan tucking under any thin edges. Cover and grill for 14-18 minutes or until fish flakes easily with fork. Serve with salsa. If desired remove skin from fish.

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