We’re taking advantage of Florida’s abundant mango crop with this yummolicious Grilled Grouper with Mango Salsa. Cold, sweet mango mingles with spicy jalapeno for a sweet/heat palate pleaser.

Best of all, you don’t have to heat up YOUR kitchen to enjoy it. With our meals, you’ll have dinner on the table in 30 minutes or less. But, if you want to give it a shot, the recipe is below:

Grilled Fish with Mango Salsa Recipe

2 mangos, diced into ½” pieces
2 jalapeño, seeded and minced
1/2 red onion, diced into 4” pieces
1/8 cup fresh cilantro, minced
1 tsp lime zest
2 oz fresh lime juice
2 garlic cloves, minced

Sea salt, to taste

8 grouper or red snapper fillets
Avocado oil
Freshly ground black pepper

Combine all the salsa ingredients. Cover, and refrigerate. Brush both sides of the fish with oil and season with salt and pepper.

Preheat grill to medium-high heat (350° to 400°) and make sure your grates are clean or the fish will stick. 

Cook fish with lid closed for 3 to 4 minutes on each side, or just until fish begins to flake and is opaque in the center. Serve with mango salsa.

Member United States Personal Chef Association

The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis, or treatment. All content is for general information purposes only. The Pickled Beet™ makes no representation and assumes no responsibility for the accuracy of information contained herein. Nor does The Pickled Beet™ issue any claims regarding the efficacy of any specific tests and is not liable for any action taken as a result of information obtained on this site.

©2018  The Pickled Beet™ | www.thepickledbeet.com

Site Designed by Brand By Kelly™ | Developed by Creative Apogee