Chili and Cinnamon Grilled Red Snapper


For the Mango Salsa:

  • ½ cup diced red onion
  • 1 ½ cups diced mango
  • 2 teaspoons lime zest
  • ½ cup roughly chopped cilantro
  • ½ cup diced red onion
  • ¼ teaspoon salt
  • 3 tablespoons lime juice
  • 2 teaspoons minced de-seeded green chillis. 


  1. Combine all the salsa ingredients well and chill the salsa for 20 minutes. 
  2. Preheat the grill. 
  3. Combine the salt, cinnamon, and chilli powder. 
  4. Put the fish on a baking tray skin side down and brush half the oil over it. Sprinkle half the spice mixture over that. 
  5. Put the fish skin side up on the grill and make a few slashes in the skin. 
  6. Brush the rest of the oil over the fish and sprinkle the rest of the spice mixture over the top. 
  7. Grill for 4 minutes, then turn the fish over and grill for 4 more minutes or until the center is just opaque. 
  8. Serve with salad and the mango salsa as well as a few lime wedges.

Recipe & Image Credit: Pinterest

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