Best Red Snapper With Mango Relish Recipes

Red Snapper With Mango Salsa image

Provided by breezermom

Categories < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb fresh red snapper
1 tablespoon lime juice
1 tablespoon water
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 medium lime, cut into wedges
1 mango, peeled, seeded and chopped
1 medium red sweet bell pepper
1/4 cup green onion, thinly sliced
1 hot green chili pepper, seeded and chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon vinegar
1/2 teaspoon lime peel, finely shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
Mango Salsa:.
Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9

Red Snapper with Mango Shrimp Salsa image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 shallots, minced
1 clove garlic, minced
1 cup diced raw shrimp, peeled and deveined
Juice from 1/2 lemon
Juice from 1/2 lime
Juice from 1/2 orange
3 serrano chilies, seeded and diced
3 Italian Roma tomatoes, seeded and diced
3 tomatillos, husks removed, seeded, and diced
1 small mango, peeled and diced
1/2 bunch cilantro leaves, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
4 red snapper filets, about 6 to 8 ounces each
2 to 3 teaspoons olive oil

Steps:

Prepare the grill to make a hot fire.
To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink.
Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside.
Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper.
(Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish.
Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro.

Roasted Whole Snapper with Mango and Fresh Pepper Chutney image

Provided by Martha Stewart

Number Of Ingredients 8

1 three-pound whole red snapper, scaled and cleaned
1/2 cup tamarind nectar
3 tablespoons olive oil
Salt and freshly ground black pepper
1 two-inch piece fresh ginger, thinly sliced
10 sprigs fresh cilantro
1 lime, thinly sliced
Mango and Fresh Pepper Chutney

Steps:

Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.
Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.
Place on platter. Spoon hot chutney over fish.

Red Snapper & Mango Ceviche Recipe - (4.3/5) image

Provided by amnichols

Number Of Ingredients 12

16 ounces red snapper filets, skinned, sliced thinly into 2-inch pieces
1/2 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 medium jalapeños, seeded and minced
1 large red bell pepper, finely chopped
2 large mangos, finely chopped
1 medium red onion, finely chopped
1 teaspoon minced garlic
1 1/2 teaspoons Kosher salt
coarsely ground black pepper to taste
2 tablespoons extra-virgin olive oil
1/2 cup fresh cilantro, chopped

Steps:

Combine snapper, lemon, and lime juice. Cover and refrigerate 1 hour. Add remaining ingredients. Toss lightly. Serve within 1 hour. Note: If you're worried about using raw fish, microwave it 1 minute before soaking in citrus juice.

Red Snapper with Mango Relish image

Number Of Ingredients 7

1 large mango, papaya or peach, seeded, peeled and diced (3/4 cup)
1 small tomato, diced (1/2 cup)
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped red onions
1/4 cup lime juice
1 pound red snapper fillets, orange roughy or walleye
1/2 teaspoon salt

Steps:

Mix mango, tomato, cilantro, onion and lime juice in nonmetal bowl. Cover and let stand 30 minutes. Set oven control to broil. Place fish on rack in broiler pan. Spray fish with nonstick cooking spray sprinkle with salt. Broil with tops 4 to 6 inches from heat 5 to 8 minutes or until fish is light brown and flakes easily with fork. Serve with mango relish.1 Serving: Calories 150 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 60mg Sodium 390mg Carbohydrate 12g (Dietary Fiber 1g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves