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    Home » Recipes » Main Dish

    Grilled Red Snapper with Mango-Pepper Salsa

    June 5, 2014 By Darlene at International Cuisine

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    The key to this dish is the ripeness of the mango and the fresh ingredients for the salsa, you want the mango to be firm enough to handle the grill, but ripe enough to be sweet and delicious. I used a frozen filet of red snapper and it worked out great. Of course if you can find it fresh even better. Red snapper is a commonly found fish on the menu in Antigua and Barbuda.

    Antigua snapper

     

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    5 from 1 vote

    Grilled Red Snapper with Mango-Pepper Salsa

    Course Main Dish
    Cuisine Antigua and Barbuda
    Author International Cuisine

    Ingredients

    • For the kebabs:
    • 2 lbs. red snapper fillets cubed
    • 1 cup mango cubed
    • 1 onion cubed
    • ½ cup plain yogurt
    • ¼ cup extra virgin olive oil
    • Salt and pepper to taste
    • 8 kebab skewers soaked in water
    • For the mango-pepper salsa:
    • 2 cloves of garlic minced
    • ¼ cup extra virgin olive oil
    • 1 cup mango diced
    • 1 green bell pepper diced
    • 1 red bell pepper diced
    • 1 small onion diced
    • 1 lime juiced
    • 1 tsp. fresh grated ginger
    • Salt and pepper to taste

    Instructions

    • For the Kebabs:
    • Place the snapper and mango cubes in a bowl.
    • Add in the yogurt, olive oil, salt and pepper stir to coat well.
    • Cover and refrigerate for 30 minutes
    • While the fish is marinating you can make the mango-pepper salsa.
    • Thread the soaked skewer with a piece snapper, mango and onion.
    • Alternate and do the same until all 8 skewers are complete
    • Reserve the yogurt sauce to baste the kebabs while cooking.
    • Place on a medium hot grill and baste and turn until done.
    • Serve with the mango-pepper salsa and coconut rice.
    • For the Mango-pepper salsa:
    • Cook the garlic in the olive oil until soft, taking care not to burn.
    • Remove from heat and add in all the remaining ingredients.
    • Return to the heat and allow it to simmer all together for just one minute.
    • Set aside until ready to serve.

     

    More Antigua and Barbuda

    • Pineapple Salad with Sweet Rum Drizzle
    • Coconut Rice and Peas
    • Banana Flambé
    • Pineapple Rum Punch
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    Filed Under: Antigua and Barbuda, Favorites, Main Dish, Recipes

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