Healthy 4th of July Grilling

Grilling is the default cooking method on the 4th of July in America. If you’ve already met your beef and brat quota – try some fish – it grills up great.

Grilled Red Snapper with Mango Mint Salsa

Salsa:
1 mango cubed
2 Tbsp. fresh mint
2 Tbsp. minced cilantro
2 Tbsp. minced red onion
2 Tbsp. olive oil
juice of ½ lime
zest of ½ lime
½ tsp salt
fresh ground black pepper

dash red pepper flakes (or minced jalapeno)

4 Red Snapper fillets
Salt and pepper and paprika to taste

Mix together salsa ingredients and let stand at least half an hour. Score fish skin in several places to keep skin from curling and bowing the fillets too much when grilled. Place fillets, skin-side down on a platter and brush with canola oil. Season generously with salt and freshly-ground pepper, or your favorite Fish, Cajun or Caribbean spice mix. Heat grill and oil grate well.

Place fillets skin side up on grill and cook for 5 minutes without moving fillets (step away – if you move them before they have seared a bit, they will tear apart!). Gently flip fillets and cook another 3 to 4 minutes just until done. Gently remove fillets to a serving platter and top with a bit of salsa. You can also use a grill pan for very good results if it’s not grilling weather, and other fish also works with this salsa equally well.