grilled yellowtail snapper with pineapple mango salsa
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
