Grilled Red Snapper with Mango Salsa

As mentioned in our Field Guide, Red Snapper is one of the most coveted and counterfeited species that comes from Alabama Gulf waters. Make no mistake, Red Snapper is the Cadillac of Gulf finfish, but there are plenty of other fish species that will work perfectly fine in this recipe, like Drum, Grouper, or Mahi.

This recipe has a fresh, light flavor that perfectly complements the summer months when Red Snapper is at its peak of availability. Click here to check the calendar for seasonality and availability. If you know a good local fishmonger and he knows how to get whole Snapper, this tutorial for filleting the fish will come in handy. And if you don’t know a good fish market near you, click here to find one that carries fresh Alabama Gulf Seafood.

To get started, you have to first make the marinade, a bright combination of flavors that accent the rich flavor of the Snapper. Combine the lime juice, 2 tablespoons of the cilantro and olive oil in a large shallow dish and mix well. A gallon plastic freezer bag is also a great option. It allows you to remove all the air bubbles and guarantee the Snapper is enveloped in flavor. Place the fish in the marinade and use your hands to flip and turn the fish in the marinade, making sure it coats every surface of the fillet. Leave the fish in the marinade and place it in the refrigerator for 30 minutes, turning once.

As soon as you toss it in the fridge, get your grill going. Since it needs to hit medium-high heat (around 350-400 degrees), it’ll take a while to warm up, especially if you’re using charcoal (which is recommended).

After 30 minutes are up, remove the fish from the dish or bag and discard the leftovers of the marinade, then add a little salt and pepper to your liking. Now you’re ready for the grill.

You can either use a grilling basket (sprayed with nonstick cooking spray) or you can opt to grill the fillet skin-side down. Either way, make sure your surface is free of remnants from your last grilling endeavor to avoid sticking. When your grill is free and clean, grill for 10 minutes on each side or until the fish flakes easily.

In that 20 minute window, you’ve got plenty of time to make the mango salsa.

Mango Salsa

In the summertime, it only makes sense to use the fresh, sweet fruits and vegetables of the season to make a dish like this feel as bright and light as it is outside. And a simple, chunky salsa like this is an easy way to add a ton of fresh flavor to simple grilled fish.

All you have to do is mix together the tomatoes, mango, red onion, cilantro, sugar, cumin, salt, pepper, hot sauce, salt and lime juice in a medium bowl. The cilantro in particular adds a huge burst of fresh and floral notes to the salsa and acts as a nice balance to the hearty flavor of the onion.

Once the fish comes off the grill, spoon the mango salsa evenly over the top. Then sprinkle with the remaining 2 tablespoons of cilantro to finish.

If you like this recipe, share it with others and make sure they use fresh, delicious Alabama Gulf Seafood too.