Grilled Snapper with Cucumber Mango Salsa

Cooking whole fresh fish on the grill is one of the easiest and tastiest meals that you can make, but it can be a little daunting if you have not tried it before. Have the fish scaled and gutted at your fish market and it will be ready to season and cook. Snapper is a great selection, but try flounder or other white fishes, too. Make sure that you brush your grill with oil before putting the fish on. If you have a grilling rack or tray for fish, oil that also. Smaller fishes of about 1 pound each will provide about 1 serving for an average appetite.

Heat the grill to a medium-high heat. Prepare the fish as directed in the video below. You can make the suggested topping, or try making one of your own. I rubbed snapper with sea salt and pepper and grated some orange and lemon zest on top and a little olive oil. I also put a few orange and lemon slices inside the fish, along with some sprigs of thyme. Cook the fish for about 5 minutes a side for a smaller fish (1 – 1 ½ lb.) and adjust for larger fish. Do not touch the fish until completely cooked on one side, and then gently flip over and finish.  Remove from grill and brush with a little additional olive oil and a squeeze of lemon.

Another salsa to try with your fish:

Cucumber and Mango Salsa

1 mango, cubed

1 cucumber, peeled and chopped

¾ cup radishes, chopped

¼ cup sweet onions, chopped

1 clove garlic, minced

Fresh basil

Fresh mint

1 tablespoon cider vinegar

*1 teaspoon Thai green curry paste (optional)

½ teaspoon black sesame seeds (optional)

Mix all ingredients through green curry paste in a bowl. Top with sesame seeds.

*Thai green curry paste is very spicy. You may want to add ½ teaspoon, taste, and adjust the heat. Delicious with the fish!