Mango Salmon

Snapper with Mango Salsa

 

Snapper with Mango Salsa

  • 6 1/2 inch thick wedges mango (1 mango)
  • 3 1/4 inch thick slices red onion
  • 2 teaspoons olive oil (divided)
  • cooking spray
  • 1/4 cup avocado, diced
  • 1 tablespoon fresh mint, chopped
  • 2 teaspoons lemon juice, fresh
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, freshly ground, divided
  • 4 6 ounce yellowtail snapper or other firm white fish fillets
  • mint sprigs, optional
  1. Prepare grill to medium high.

  2. Brush mango and onion with 1 teaspoon oil. Place mango and onion on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and mango. Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt and 1/8 teaspoon pepper in medium bowl.

  3. Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with fork or until desired degree of doneness. Serve on bed of brown rice with mango mixture. Garnish with mint sprigs. if desired.