Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and pat dry 1 whole red snapper with paper towels.

2. 2

   In a small bowl, combine 0.25 cup tamarind paste, 1 finely minced scotch bonnet pepper, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 2 tablespoons brown sugar, 1 tablespoon fresh lime juice, and 2 tablespoons water to create the glaze.

3. 3

   Make 3-4 diagonal slits on both sides of the snapper with a sharp knife, then brush 1 tablespoon of olive oil over the fish and season it with 1 teaspoon sea salt and 0.5 teaspoon black pepper, rubbing it into the slits.

4. 4

   Generously brush the tamarind-scotch bonnet glaze all over the snapper, ensuring some gets into the slits.

5. 5

   Place the snapper on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily.

6. 6

   While the fish roasts, prepare the mango salsa by combining 1 large diced ripe mango, 0.25 cup finely diced red onion, 0.25 cup chopped fresh cilantro, 1 tablespoon fresh lime juice, and 0.5 minced scotch bonnet pepper in a medium bowl.

7. 7

   Remove the roasted tamarind snapper from the oven and let it rest for 5 minutes before serving with a generous topping of the fresh mango salsa.