FBD

Extra-virgin olive oil, for drizzling

extra-virgin olive oil, for drizzling

MexicanOtherEasy30 minBy Northstar

Ingredients

Servings
4
  • 1 ripe but firm mango, peeled and chopped
  • 1 small red onion, thinly sliced
  • 1 bunch cilantro, coarsely chopped
  • 3 tbsp fresh lime juice
  • 1. Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a
  • 2. Place snapper on a cutting board and pat dry with paper towels. Cut
  • 3. Season fish generously inside and out with salt. Coat fish with
  • 4. Preheat griddle medium-high heat and brush with oil.
  • 5. Grill fish for 10 minutes, undisturbed, until skin is puffed and

Instructions

  1. 1

    DIRECTIONS:

  2. 2

    medium mixing bowl; drizzle with a bit of olive oil and toss again

  3. 3

    to coat.

  4. 4

    slashes crosswise on a diagonal along the body every 2" on both

  5. 5

    sides, with a sharp knife, cutting all the way down to the bones.

  6. 6

    tandoori spice.

  7. 7

    charred.

Tags

recipe