- 6 (1/2-inch-thick) mango wedges (1 mango)
- 3 (1/4-inch-thick) slices red onion
- 2 teaspoons olive oil, divided
- Cooking spray
- 1/4 cup diced peeled avocado
- 1 tablespoon chopped fresh mint
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) yellowtail snapper or other firm white fish fillets
- Mint sprigs (optional)
- calories 246
- fat 6.1 g
- satfat 1 g
- monofat 3 g
- polyfat 1.2 g
- protein 35.8 g
- carbohydrate 11.2 g
- fiber 1.6 g
- cholesterol 63 mg
- iron 0.6 mg
- sodium 402 mg
- calcium 67 mg
How to Make It
Prepare grill to medium-high heat.
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, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 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.
Orange-scented couscous: Bring 3/4 cup fresh orange juice, 1/2 cup water, and 1 tablespoon olive oil to a boil in a saucepan. Stir in 1 cup uncooked couscous, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.
Can't find snapper? Substitute any firm, white fish instead, like orange roughy or mahi-mahi.