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Bahamian Grilled Snapper with Mango Salsa
A vibrant and fresh dish featuring perfectly grilled snapper, a staple in Bahamian cuisine, complemented by a sweet and tangy mango salsa.
ð§ ææ
- 2 lb Whole Red Snapper(cleaned and scaled, about 1-1.5 lbs each)
- 2 medium Lime(1 for juice, 1 cut into wedges for serving)
- 3 tbsp Olive Oil
- 4 cloves Garlic(minced)
- 0.5 small Scotch Bonnet Pepper(finely minced, seeds removed for less heat)
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 2 medium Ripe Mango(peeled and diced)
- 0.5 small Red Onion(finely diced)
- 0.5 cup Cilantro(chopped)
- 0.5 small Jalapeño(finely diced, seeds removed)
- 1 tsp Honey
ðšâð³ äœãæ¹
- 1
Prepare the fish: Rinse the snapper inside and out and pat dry with paper towels. Make 2-3 diagonal slits on each side of the fish.
- 2
Make the marinade: In a small bowl, whisk together 2 tbsp olive oil, minced garlic, minced scotch bonnet pepper, juice of 1 lime, salt, and black pepper. Rub this mixture all over the fish, ensuring it gets into the slits and cavity.
- 3
Marinate the fish: Let the fish marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
- 4
Prepare the mango salsa: In a medium bowl, combine diced mango, red onion, cilantro, diced jalapeño, honey, and the remaining 1 tbsp olive oil. Squeeze in a little extra lime juice if desired. Stir gently to combine. Set aside.
- 5
Grill the fish: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- 6
Place the fish on the grill. Grill for about 6-8 minutes per side, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the size of the fish.
- 7
Serve: Carefully transfer the grilled snapper to serving plates. Top generously with the mango salsa. Serve immediately with lime wedges on the side.
ð¡ ããã®ã³ã
- âEnsure your grill is hot before placing the fish on it to prevent sticking.
- âAdjust the amount of scotch bonnet pepper and jalapeño to your spice preference.
- âIf you don't have a grill, you can bake the fish at 400°F (200°C) for 20-25 minutes, or until cooked through.
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- Add diced avocado to the mango salsa for extra creaminess.
- Grill some pineapple chunks alongside the fish and add them to the salsa.
- Serve with coconut rice or a simple green salad.