For the Fish
4 (8-ounce) red snapper fillets or other firm, white-fleshed fish
2 limes, juiced
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
For The Salsa
2 mangoes, diced
2 cups pineapple, diced
½ cup green onion, minced
2–3 fresh chiles of your choice (for mild I suggest Anaheim; for hot, jalapeno, serrano, or padron. You can also add red pepper flakes for more heat.
½ cup cilantro, chopped
2 tablespoons agave or dark brown sugar, or to taste
juice of 1–2 limes
½ teaspoon salt, or to taste
1 teaspoon Rain’s Choice pure Vanilla Extract
For the Fish
Preheat a grill.
Place the red snapper fillets in a shallow dish. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.
For The Salsa
In a medium-sized bowl, combine fruits with the green onion. Remove seeds and veins from chiles and mince. Add to fruit mixture along with the agave or brown sugar and chopped cilantro. Add salt, vanilla and lime juice. Taste and adjust seasonings.
Find it online: https://vanillaqueen.com/snapper-with-salsa/