Red Snapper With Mango Salsa

Total Time
22mins
Prep 12 mins
Cook 10 mins

A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.

Ingredients Nutrition

Directions

  1. Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
  2. In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
  3. Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
  4. To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
  5. Mango Salsa:.
  6. Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Most Helpful

5 5

Great recipe, I served it with mashed potatoes. I left out the green chili peper and the mango salsa was still really good.

5 5

Very nice! Made this with fresh caught Red Snapper, called Pargo here. Instead of the hot chile and the vinegar, I used a chile and the liquid from Pique (Puerto Rican Style Hot Sauce). Yummy! I really liked the spice rub and will be using it often. The only change I'll make in the future is to pan fry the fish - we would have liked it better with a crisp top! Thanks so much for posting a keeper of a recipe!

5 5

Made this exactly as suggested, and added fried banana to serve. Really crisp, tangy salsa and overall a really lush meal! Next time I make it I'll probably add a pinch of cayenne or chilli powder to the spice rub to give the fish a little more kick.