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.

Source: Better Homes and Gardens
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Spicy Red Snapper with Mango Salsa

Ingredients

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Directions

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  • 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.

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  • 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.)

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  • 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.

Nutrition Facts (Spicy Red Snapper with Mango Salsa)

260 calories; 13 g total fat; 2 g saturated fat; 41 mg cholesterol; 536 mg sodium. 13 g carbohydrates; 2 g fiber; 24 g protein; 4227 IU vitamin a; 77 mg vitamin c; 40 mg calcium; 1 mg iron;

Mango Salsa

Ingredients

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Directions

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  • 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.

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