Grilled Red Snapper with Mango-Pepper Salsa
This red snapper kebab is superb with the the sweet and tangy mango pepper salsa!
Servings 4
Calories 578kcal
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.
Nutrition
Calories: 578kcal | Carbohydrates: 25g | Protein: 50g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 88mg | Sodium: 166mg | Potassium: 1355mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2215IU | Vitamin C: 105mg | Calcium: 145mg | Iron: 1mg