Bake:4 mins to 6 mins 450°F for each 1/2 inch of thickness
Spicy Red Snapper with Mango Salsa
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.
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.
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.