Grilled Snapper with Champagne® Mango & Avocado Salsa

Ingredients:

• 4 (6 to 8 oz) snapper fillets
• 2 Champagne® Mangos, peeled, seeded and diced
• 1 ripe avocado, peeled, seeded and diced
• 1/4 cup red onion, diced
• 1 jalapeño pepper, diced
• 2 tbs cilantro, diced
• 1 lime, zested with juice set aside
• 1/4 tsp sugar
• 1 tbs olive oil
• Salt and pepper, to taste

Instructions:
 
Serves 4

Champagne® Mango and Avocado Salsa

Mix the lime juice in a bowl with the jalapeño, mango, avocado, onion, cilantro, sugar and season with salt, to taste. Cover and refrigerate. You may prepare the salsa a few hours ahead of time, just be sure you do not add the avocado, sugar and salt until you are ready to serve it. 

Fish Preparation

Rinse the snapper fillets and pat them dry. Brush both sides with olive oil; sprinkle with lime zest, salt and pepper.  Heat a grilling pan on high, and then place the fillets on the grill, skin side down.  Cook the fish for 4-5 minutes on each side, turning once until thoroughly cooked.  Remove the skin, carefully so you do not get burned, and transfer the fish to individual serving plates.  Top snapper fillets with the mango salsa and enjoy!


This recipe was submitted for ChampagneMango.com by Ms. Loni McKown, loyal fan of the Champagne® mango and working author from Indiana. Ms. McKown adapted this recipe from a recipe on FL-Seafood.com to share yet another delicious way to prepare the fruit.

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