Try this recipe for a light and healthy dinner. The lean red snapper delicately pairs with the mango chutney for a refreshing summer meal. Serve with brown rice pilaf, couscous, or quinoa for a nice balance. In addition you can have a simple romaine salad with summer tomato, cucumber, and red onion with some red wine vinegar and olive oil.
Broiled Red Snapper with Mango Chutney and Cilantro
Ingredients
- 2 each 8oz red snapper filets
- 2 tsp olive oil
- 1 Tbls chopped cilantro
- Salt & Pepper
Instructions
- Coat filets with olive oil and season with salt and pepper
- Broil about 6-7 minutes until cooked through
- Remove and place on plate, top with mango chutney and finish with chopped cilantro
Mango Chutney
Ingredients
- 1 each ripe mango peeled and diced
- 1/4 C diced red onion
- 3 Tbls lime juice
- 1 tsp fresh grated ginger
- 1/4 tsp chipotle powder
- 1 Tbls olive oil
- 1 Tbls agave nectar
Instructions
- Mix together mango, red onion, lime juice, ginger, and chipotle powder
- Heat oil in sauté pan and add mango mixture
- Add agave and mix, heat 1-2 minutes
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