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Grouper à la Mango

Grouper à la Mango

There's no sugar in the salsa--the sweetness is from the vitamin C-packed mango.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 fillet and 1/2 cup salsa)


  • 1 1/2 cups finely chopped peeled mango (about 2 mangoes)
  • 1/2 cup finely chopped red bell pepper
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt, divided
  • 4 (6-ounce) grouper fillets
  • 1/4 teaspoon ground red pepper
  • Cooking spray
  • Cilantro sprigs (optional)


1. Preheat oven to 425°.

2. Combine mango, red bell pepper, onion, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss well to combine. Set aside or chill, if desired.

3. Sprinkle fillets evenly with 1/4 teaspoon salt and ground red pepper; arrange in an 11 x 7-inch baking dish coated with cooking spray. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Serve with mango salsa. Garnish with cilantro sprigs, if desired.

carbo rating: 12

Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 0.0%
  • Fat: 2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 33.7g
  • Carbohydrate: 13.7g
  • Fiber: 1.8g
  • Cholesterol: 63mg
  • Iron: 1.8mg
  • Sodium: 387mg
  • Calcium: 59mg

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Grouper à la Mango recipe