Grilled Red Snapper with Mango Pepper Salsa (Antigua and Barbuda)

The key to this dish is the ripeness of the mango and the fresh for the salsa, you want the mango to be firm enough to handle the grill, but ripe enough to be sweet and delicious. I used a frozen filet of red snapper and it worked out great. Of course if you can find it fresh even better. Red snapper is a commonly found fish on the menu in Antigua and Barbuda.

For the Kebabs:
2 lbs red snapper fillets, cubed
1 cup mango, cubed
1 onion, cubed
½ cup plain yogurt
¼ cup extra virgin olive oil
sea salt
black pepper, freshly ground
8 kebab skewers, soaked in water

For the Mango-Pepper Salsa:
2 cloves garlic, minced
¼ cup extra virgin olive oil
1 cup mango, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 small onion, diced
1 lime juice, freshly squeezed
1 tsp. ginger, freshly grated
sea salt
black pepper, freshly ground

For the Kebabs:
Place the snapper and mango cubes in a bowl. Add in the yogurt, olive oil, salt and pepper stir to coat well. Cover and refrigerate for 30 minutes.

While the fish is marinating you can make the mango-pepper salsa. Thread the soaked skewer with a piece snapper, mango and onion.

Alternate and do the same until all 8 skewers are complete. Reserve the yogurt sauce to baste the kebabs while cooking. Place on a medium hot grill and baste and turn until done. Serve with the mango-pepper salsa and coconut rice.

For the Mango-pepper Salsa:
Cook the garlic in the olive oil until soft, taking care not to burn. Remove from heat and add in all the remaining. Return to the heat and allow it to simmer all together for just one minute.

Set aside until ready to serve.