Caribbean Grilled Whole Red Snapper with Caribbean Salsa

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile and is healthier.

jalapeno

🥗Healthier: serrano pepper

💰Cheaper: green bell pepper

Serrano adds heat while green bell pepper is milder and cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess and are lower in cost.

Squeeze lemon juice over the fish and wash it properly to eliminate the fishy smell.

Chop or slice some parsley and thyme, saving some for the belly of the fish.

Make crisscross cuts on the fish in an X shape for scoring.

Marinate the fish and let it rest for 30 minutes.

Stuff the belly of the fish with lemon slices, fresh thyme, and parsley.

Grease the base of a grilling pan with canola oil cooking spray and add lemon slices to create a barrier between the fish and the pan.

Grill the fish in the oven at 400°F for about 5 to 10 minutes on each side.

While the fish is grilling, prepare the salsa by slicing mango into square shapes.

Remove the seeds from the tomatoes and transfer all salsa ingredients (mango, tomatoes, red onion, cilantro, parsley) into a bowl.

Add lemon juice, honey, a pinch of paprika, and a pinch of cumin powder to the bowl and stir to combine.

Let the salsa rest in the refrigerator for 10 to 15 minutes to serve cold.

After 5 to 10 minutes, flip the fish to cook the other side and brush with marinade.

Spray more oil on the fish and let it continue grilling in the oven.

Serve the salsa in small bowls alongside the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens