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Grilled Red Snapper with Mango-Pepper Salsa

Course Main Dish
Cuisine Antigua and Barbuda
Author International Cuisine


  • 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


  • 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.