Red Snapper With Mango Relish Recipes

Steps:

• Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
• In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
• Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
• To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
• Mango Salsa:.
• Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

Steps:

• Prepare the grill to make a hot fire.
• To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink.
• Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside.
• Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper.
• (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish.
• Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro.

Steps:

• Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.
• Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.
• Place on platter. Spoon hot chutney over fish.

Steps:

• Combine snapper, lemon, and lime juice. Cover and refrigerate 1 hour. Add remaining ingredients. Toss lightly. Serve within 1 hour. Note: If you're worried about using raw fish, microwave it 1 minute before soaking in citrus juice.

Steps:

• Mix mango, tomato, cilantro, onion and lime juice in nonmetal bowl. Cover and let stand 30 minutes. Set oven control to broil. Place fish on rack in broiler pan. Spray fish with nonstick cooking spray sprinkle with salt. Broil with tops 4 to 6 inches from heat 5 to 8 minutes or until fish is light brown and flakes easily with fork. Serve with mango relish.1 Serving: Calories 150 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 60mg Sodium 390mg Carbohydrate 12g (Dietary Fiber 1g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.