Prep Time
30 Mins
4 servings (serving size: 1 fillet and 1/3 cup salsa)

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.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Calories question

September 18, 2017
Does the calories include the couscous side dish?

Monica3's Review

July 31, 2009
I will start the review by saying I felt this recipe deserves 4.5 stars. It was very tasty, and it provides a great way to incorporate veggies and fruits into your meal. Since I do not have a grill, I broiled the mango and red onion in my oven, and I cooked the fish on a pan on the stove top. It was really delicious. The fruit relish is fancy enough that you can serve this for guests, I feel.

AuntieE's Review

July 31, 2009
I have not tried the recipe yet but I know it will be great. I love broiled fish and the mango salsa's ingredients look wonderful. I sent this recipe to my Blackberry (prior to setting up an account with My Recipes) and received a link in seconds. I am pleased with the prospect of accessing these recipes from multiple platforms and being able to easily share them. It's like having a cookbook in my pocket.

Luv2cook's Review

May 16, 2010
This was just ok for me. I felt the mango overpowered the fish, plus I really didnt care for the mango grilled, kind of made it mushy. I also felt like the fish could have used some other kind of spice to add to the flavor of the dish. Followed recipe without any changes. I would make this again but with changes.

Gisele1024's Review

July 16, 2011

Joyfull's Review

July 31, 2009
Have not tried the recipe. Only wanted to add that its nice to see Cooking Light is paying attention to the Seafood Watch list for endangered fish by not calling for Red Snapper in this recipe.

jennifay's Review

July 31, 2011
made this last night for dinner and absolutely loved it. the only changes we made were grilling the avocados (a great side dish on their own) and adding a jalapeno to the salsa. will definitely make this again.

skramoth's Review

August 02, 2011
Really good. Used cod instead and added a jalepeno to the salsa.

Popcorngal's Review

July 07, 2012
This was very bland and as another reviewer mentioned, the mango became mushy. The salsa in general was lacking in any piquancy. The snapper we used was very fresh and quite delicious, but could have been so much better with a little more flavoring. Won't be making this again.

Rubevaughn's Review

June 13, 2011