Grilled Yellowtail Snapper with Pineapple Mango Salsa
Serves 4
- 1- 3 1/2 1b. or 2 – 1 1/2-1 3/4 lb. whole yellowtail snapper, scaled, gutted and gilled
- Olive oil
- Kosher salt, pepper
Score yellowtail on both sides about 2 inches apart. Season with kosher salt and pepper and let rest for 10-15 min. Baste with olive oil and place on a clean oiled grill. Grill for a total time of 10 min. per thickness of fish. The larger yellowtails will go around 5-7 min. a side and the smaller 1 1/2 lb. size will grill about 4-5 min. a side or until just opaque at the spine at the thickest part of the fish.
A tip on keeping the crispy skin from sticking to the grill- A clean oiled grill, a lightly basted fish (all around) and let the fish brown before trying to flip- don’t move the fish till your ready to flip it! I use two spatulas to carefully flip.
Mango Pineapple Salsa
- 2 ripe mangos, about 10-12 oz. each, peeled and cubed (about 1/4 inch cubes)
- 1/2 cup pineapple, chopped
- 1/2 bunch cilantro, chopped
- 3 T green pepper, finely chopped
- 3 T purple onion, finely chopped
- 1-1 1/2 T (to taste) jalapeño pepper, finely chopped
- Juice of 1 lime
- 1 T honey
- 1 T rice vinegar
- Salt and pepper, to taste
Combine all ingredients in a mixing bowl
