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Grilled Snapper with Mint Relish

Chef.Foodie's picture
  Fresh mint leaves 1⁄4 Cup (4 tbs), lightly packed
  Cilantro leaves 1⁄4 Cup (4 tbs), lightly packed
  Lemon juice 2 Tablespoon
  Water 2 Tablespoon
  Fresh jalapeno 1 Small
  Garlic 1 Clove (5 gm)
  Ground cumin 1⁄4 Teaspoon
  Sweetened shredded coconut 1⁄4 Cup (4 tbs)
  Boneless skinless red snapper fillets/Rockfish fillets 16 Ounce (2 Pieces, 8 Ounce Each)

In a blender or food processor, whirl mint, cilantro, lemon juice, water, chile, garlic, and cumin until herbs are finely minced.
Stir in coconut and set aside.
Rinse fish, pat dry, and place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook until edges of fish begin to turn opaque; then slide a wide spatula beneath fillets and turn them over.
Continue to cook until fish is opaque but still moist in thickest part; cut to test (total cooking time will be 8 to 12 minutes).
With spatula, transfer fish to 2 dinner plates; top with mint-cilantro mixture.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
12 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 355 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.5%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 106.7 mg35.6%

Sodium 161.5 mg6.7%

Total Carbohydrates 8 g2.6%

Dietary Fiber 1.1 g4.6%

Sugars 4.7 g

Protein 59 g118.9%

Vitamin A 7.8% Vitamin C 21.3%

Calcium 2.3% Iron 3.9%

*Based on a 2000 Calorie diet

Grilled Snapper With Mint Relish Recipe