Snapper with Grilled Mango Salsa

Snapper with Grilled Mango Salsa
 
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Nutrition Information
  • Serves: 4
  • Serving size: 1 fillet and ⅓ cup salsa
  • Calories: 246
  • Fat: 6.1g
  • Saturated fat: 1g
  • Carbohydrates: 11.2g
  • Sodium: 402mg
  • Fiber: 1.6g
  • Protein: 35.8g
  • Cholesterol: 63mg
Prep time: 
Total time: 
Ingredients
  • 6 (1/2-inch-thick) mango wedges (1 mango)
  • 3 (1/4-inch-thick) slices red onion
  • 2 teaspoons olive oil, divided
  • Cooking spray
  • ¼ cup diced peeled avocado
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) yellowtail snapper or other firm white fish fillets
  • Mint sprigs (optional)
Instructions
  1. Brush mango and onion with 1 teaspoon oil. Place mango and onion on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and mango. Combine onion, mango, avocado, mint, juice, ¼ teaspoon salt, and ⅛ teaspoon pepper in a medium bowl.
  2. Brush fish with remaining 1 teaspoon oil; sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with mango mixture. Garnish with mint sprigs, if desired.
  3. Orange-scented couscous: Bring ¾ cup fresh orange juice, ½ cup water, and 1 tablespoon olive oil to a boil in a saucepan. Stir in 1 cup uncooked couscous, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.

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bipolarme

bipolarme

Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.

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