Grilled snapper with a mango, shrimp, and chile salsa


by: Carolina Girl

You will want to have your grill as hot as you can get it for this recipe. The idea is to get the seasonings to blacken before you flip the red snapper. Then serve it up with the salsa sauce.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

4 pieces (6-oz/175-g) of unskinned snapper fillet

Extra virgin olive oiI

Salt and freshly ground black pepper

sprigs Cilantro (for garnish)


2 large medium-hot red chile peppers

4 oz (100 g) peeled, cooked tiger shrimp (thickly sliced)

4 green onions (thinly sliced)

1 small garlic clove (minced)

1 ripe but firm avocado (peeled and cut into small dice)

1/2 ripe but firm mango (peeled and cut into small dice)

1 Juice of lime

pinch of salt

Nutrition Facts
Grilled snapper with a mango, shrimp, and chile salsa

Servings Per Recipe: 4

Amount per Serving

Calories: 174

  • Total Fat: 6.6 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 75.6 mg
  • Sodium: 303.4 mg
  • Total Carbs: 13.5 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 7.2 g
  • Protein: 16.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Lf you are using a charcoal grill, prepare and light it 30 to 40 minutes before you want to cook the fish.

2.  For the salsa, cut the chiles in half lengthwise and scrape out the seeds with the tip of a small knife; leave the ribs behind to give the salsa a little more heat. Cut the chiles across into thin slices. Then simply mix all the salsa ingredients together.

3.  If you are not cooking the fish over charcoal, put a ridged cast-iron grill pan over a high heat (or preheat the broiler). Brush the snapper fillets on both sides with olive oil and season well with salt and pepper. Cut each one into three, slightly on the diagonal.

4.  Cook the pieces of snapper, either skin-side down on the grill or grill pan, or skin-side up under the broiler, for 3 to 4 minutes.

5.  To serve, spoon the salsa onto four plates and arrange the grilled strips of fish on top. Drizzle a little oil around the edge of the plates and garnish with cilantro sprigs.

Cooks' note:
Red mullet, sea bass, bream or porgy, john dory, or gray or striped mullet.

related recipes