Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining the juice of 2 whole limes, 2 tablespoons of olive oil, 2 finely minced fresh lemongrass stalks, 4 minced garlic cloves, 1-inch grated fresh ginger, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper in a medium bowl; optionally, add 1 deseeded and minced Scotch Bonnet pepper for heat.

2. 2

   Place 4 snapper fillets, each about 6 ounces, into a shallow dish or resealable bag and pour the prepared lemongrass-lime marinade over the fish, ensuring all fillets are thoroughly coated, then refrigerate for at least 30 minutes but no longer than 2 hours.

3. 3

   Meanwhile, prepare the mango salsa by combining 1 large diced ripe mango, 0.25 cup of finely diced red onion, and 0.25 cup of chopped fresh cilantro in a small bowl, then gently toss and set aside.

4. 4

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing and covered with a light ash.

5. 5

   Carefully remove the 4 marinated snapper fillets from the refrigerator, allowing any excess marinade to drip off.

6. 6

   Place the 4 marinated snapper fillets directly on the hot grill grates and cook for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork, ensuring not to overcook.

7. 7

   Serve the 4 charcoal-grilled lemongrass-lime snapper fillets immediately, garnished generously with the fresh mango salsa and a few lime wedges from the remaining 1 whole lime.