Grilled Red Snapper with Pineapple and Papaya Salsa

Prep Time: 30 minutes
Cooking Time: 24 minutes
Brought to you by Wholesome TemptationTM
Papaya Salsa

½ cup fresh pineapple, finely diced
½ cup fresh papaya (choose Mexican papaya over Hawaiian as it has more flavor), finely diced
¼ cup cucumbers, peeled and seeded, and finely diced
1/8 cup green onions, chopped
3 tsp cilantro, chopped
½ tsp jalapeño pepper (optional), finely chopped
¼ cup sweet red pepper, finely diced
2½ tsp extra-virgin olive oil
1 tbsp lime juice
Salt/pepper to taste

Grilled Red Snapper

4 fillets of red snapper (5 oz each)
2 tbsp extra-virgin olive oil
Chili powder to taste
1 whole lemon, halved and seeded
Salt/pepper to taste

Combine pineapple, papaya, cucumbers, green onions, cilantro, peppers, oil, and lime juice in a bowl. Add salt and pepper to taste. Stir gently, cover, and refrigerate for an hour before serving.

Place fish in a shallow pan and make three small slits on the skin side (this helps prevent the fish from curling when grilling). Turn flesh side up, brush fish with olive oil, and squeeze fresh lemon juice on each fillet. Season with chili powder, salt and pepper and let rest for 15 minutes. Meanwhile, preheat grill to high. Grill fish fillets 2-3 minutes on each side or until internal temperature reaches 145 degrees F. Place fillet on plate and garnish with a 2 oz serving of Pineapple Papaya Salsa.

Makes 4 servings

Nutrition information per serving: Calories: 361; Total Fat: 17g; Saturated Fat: 2g; Sodium: 120mg; Carbohydrate: 22g; Fiber: 4g; Protein: 30g


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