Grilled Snapper With Mango and Red Onion Salad
Ingredients
The fish
-
2
½-lb.
head-on whole fish (such as red snapper or black sea bass), cleaned
-
Kosher salt
-
⅓
cup
chaat masala, vadouvan, or tandoori spice
-
⅓
cup
vegetable oil, plus more for grill
The salad
-
1
ripe but firm mango, peeled, cut into irregular 1½" pieces
-
1
small
red onion, thinly sliced, rinsed
-
1
bunch
cilantro, coarsely chopped (leaves and stems)
-
3
Tbsp.
fresh lime juice
-
Extra-virgin olive oil
(for drizzling)
-
Lime wedges
(for serving)
Instructions
- 1. Pat the fish dry and make diagonal slashes along the body every 2 inches on both sides.
- 2. Season the fish with salt and coat it with the spice mix, letting it sit at room temperature for 20 minutes.
- 3. Prepare the grill for medium-high heat and clean and oil the grate.
- 4. Drizzle the fish with vegetable oil and grill undisturbed for 10 minutes until the skin is charred and releases from the grate.
- 5. Turn the fish over and grill until the other side is lightly charred, about 8-12 minutes.
- 6. In a bowl, toss mango, onion, cilantro, lime juice, and salt, then drizzle with olive oil.
- 7. Scatter the mango salad over the grilled fish and serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
60mg
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