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Spicy Red Snapper with Mango Salsa

Juicy tropical fruits cool the heat of the peppery spices rubbed onto the fish in this quick Caribbean-style dinner recipe. Use red snapper or other firm white-flesh fish, such as redfish or haddock.

3.0 by 2 people
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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 4 mins to 6 mins 450° for each 1/2 inch of thickness

Spicy Red Snapper with Mango Salsa



  1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Cut into 4 serving-size pieces. Measure thickness of fish. In a small bowl combine lime juice and water; brush onto fish. In another small bowl combine paprika, salt, ginger, allspice, and black pepper; rub onto fish.
  2. Arrange the fish in a shallow baking pan. Bake, uncovered, in a 450 degree F oven until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes for each 1/2 inch of thickness.)
  3. To serve, brush the fish with pan juices. Serve with Mango Salsa. If desired, garnish with lime wedges and cilantro or parsley sprigs. Makes 4 servings.

Mango Salsa



  1. In a medium mixing bowl combine mango, peeled, seeded, and chopped (about 1-1/2 cups); red sweet pepper, seeded and finely chopped; green onion; Scotch bonnet or hot green chili pepper, seeded and finely chopped; olive oil; finely shredded lime peel; lime juice; vinegar; salt; and ground black pepper. Makes about 2 cups.

Nutrition Facts (Spicy Red Snapper with Mango Salsa)

    Per serving:
  • 260 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 41 mg chol.,
  • 536 mg sodium,
  • 13 g carb.,
  • 2 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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