Are you looking for a healthy, delicious, and easy-to-make meal? Look no further than our Grilled Spiced Snapper with Mango and Red Onion Salad. It's perfect for any night of the week. The snapper is marinated in a blend of spices and grilled to perfection. It is served on a bed of fresh mango and red onion salad. You won't believe how good this fish tastes! The combination of spices and the sweetness from the mango and red onion make this dish irresistible. And it's so easy to make – you'll be able to whip it up in no time at all.

Grilling a whole fish doesn't have to be daunting, and with this turning method to minimize the risk of tearing the skin, you will have it down fast. First, make sure your grill is nice and hot. Then, place the fish on the grill, skin-side down. When it's time to turn, place two metal spatulas beneath the fish—one near the tail and the other at the head—and swiftly and confidently roll it over in one motion. The key is to cook the fish until it's slightly charred on the outside

with a flaky texture on the inside.

Grilled Spiced Snapper with Mango and Red Onion Salad is the perfect meal for any occasion. Give it a try today! So what are you waiting for?

Serves 4

Grilled Spiced Snapper with Mango and Red Onion Salad Ingredients

  • 1 5-lb. or two 2½-lb. head-on whole fish (such as red snapper or black sea bass), cleaned
  • Kosher salt
  • ⅓ cup chaat masala, vadouvan, or tandoori spice
  • ⅓ cup vegetable oil, plus more for the grill
  • 1 ripe but firm mango, peeled, cut into irregular 1½" pieces
  • 1 small red onion, thinly sliced, rinsed
  • 1 bunch cilantro, coarsely chopped (leaves and stems)
  • 3 Tbsp. fresh lime juice
  • Extra-virgin olive oil (for drizzling)
  • Lime wedges (for serving)

Grilled Spiced Snapper with Mango and Red Onion Salad Directions

  1. Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature for 20 minutes.
  2. Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.
  3. Drizzle both sides of the fish with the remaining ⅓ cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift slightly from one edge to see if the skin is puffed, lightly charred, and easily released from the grate. If not quite ready, leave it alone for another minute or so and try again. Once ready, gently slide two large metal spatulas underneath and turn over.
  4. Grill fish until the other side is lightly charred and skin is puffed, 8–12 minutes, depending on the size of the fish. Transfer to a platter.
  5. Toss together mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

Taken from

March 15, 2022 — Jason Klein