Huachinango a La Parrilla (Grilled Red Snapper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 red snapper fillet, about 1 lb (454 g)
1 cup (165 g) fresh pineapple, diced
1 cup (240 ml) diced mango
1/2 cup (120 ml) diced red onion
1/4 cup (60 ml) chopped cilantro
olive oil
salt
pepper

Show original ingredient measurements

1 red snapper fillet, about 1 lb (454 g)
1 cup (165 g) fresh pineapple, diced
1 cup diced mango
1/2 cup diced red onion
1/4 cup chopped cilantro
olive oil
salt
pepper

Instructions

1. Preheat the grill to medium-high heat. Season the red snapper fillet with salt and pepper and brush lightly with olive oil. Grill the fish for about 3-4 minutes on each side until cooked through and has nice grill marks.
2. In a bowl, mix the diced pineapple, diced mango, red onion, and chopped cilantro to create a fruit salsa. Spoon the fruit salsa over the grilled red snapper and serve for a refreshing twist.