Light, Fresh, and Bursting with Island Sunshine
Servings: 4
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25 minutes
Ingredients
For the Fish:
- 4 fillets of snapper, mahi-mahi, tilapia, or salmon
- 2 Tbsp olive oil or coconut oil
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp lime juice
- ½ tsp all-purpose seasoning or jerk seasoning (optional, for kick)
For the Mango Salsa:
- 1 large ripe mango, diced
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cucumber, diced
- 1 small jalapeño or Scotch bonnet slice (optional, finely minced)
- Juice of 1 lime
- 2 Tbsp fresh cilantro, chopped
- ½ tsp salt
- 1 tsp honey (optional, for balance)
Optional Garnish:
- Lime wedges
- Extra cilantro or mint
- Drizzle of coconut cream
Equipment
- Grill pan or outdoor grill
- Small mixing bowl
- Tongs or fish spatula
Step-by-Step
- 1. Season the Fish:
Pat the fillets dry and rub with oil, salt, pepper, paprika, garlic powder, lime juice, and seasoning. Set aside for about 10 minutes.
- 2. Make the Mango Salsa:
In a small bowl, combine mango, red bell pepper, onion, cucumber, jalapeño, lime juice, cilantro, salt, and honey.
Mix gently and chill in the fridge while you grill the fish.
- 3. Grill the Fish:
Heat your grill pan or outdoor grill over medium-high heat.
Lightly oil the grates or pan. Grill fish for 4–5 minutes per side, depending on thickness, until the fish flakes easily with a fork.
- 4. Assemble:
Place grilled fish on a platter or individual plates. Spoon the chilled mango salsa generously over the top.
- 5. Garnish:
Add a squeeze of fresh lime, a drizzle of coconut cream, and sprinkle extra cilantro or mint for that island freshness.
Tips & Swaps
- Fish Choice: Mahi-mahi, red snapper, or even cod hold up well on the grill.
- Salsa Twist: Add diced pineapple or papaya for extra tropical sweetness.
- Heat Control: Scotch bonnet gives that Caribbean fire — use sparingly for a subtle kick.
- Grilling Tip: Brush fish with oil before grilling to prevent sticking.
- Storage: Best enjoyed fresh, but the mango salsa can be made a few hours ahead and kept chilled.
Serving Suggestions
Serve with:
- Coconut rice or quinoa
- Steamed veggies or a light green salad
- Tropical smoothie or cold ginger beer on the side
Optional plating: set the grilled fish on a bed of coconut rice, topped with the mango salsa and a mint leaf — that WAM Flavors “Caribbean elegance” presentation. 🌴🐟✨
WAM Flavors all-time classic. Deep, rich, and fall-off-the-bone tender.
