Rating: 3.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 6

Keep the kitchen cool and grill your entire main dish tonight. Grilling the mango brings out the sweetness, which perfectly balance the flavor of the fish. Serve with orange-scented couscous.

Recipe by Cooking Light July 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 fillet and 1/3 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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.

Chef's Notes

Can't find snapper? Substitute any firm, white fish instead, like orange roughy or mahi-mahi.

Nutrition Facts

246 calories; fat 6.1g; saturated fat 1g; mono fat 3g; poly fat 1.2g; protein 35.8g; carbohydrates 11.2g; fiber 1.6g; cholesterol 63mg; iron 0.6mg; sodium 402mg; calcium 67mg.
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