Grilled Yellowtail Snapper with Pineapple Mango Salsa

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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

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Monahan's Seafood

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