Grilled Spicy Red Snapper with Mango & Peach Salsa

Ingredients:

Mango & Peach Salsa
1/2 cup (125 mL) Smucker's® Peach Jam
Juice of 1 lemon (about 1/4 cup or 50 mL)
1 small onion, finely chopped
1 tsp (5 mL) minced garlic
1/4 tsp (1 mL) allspice
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1 large ripe mango, peeled, pitted and finely chopped
Grilled Spicy Red Snapper
1 lb (500 g) red snapper or swordfish fillets, cut into 4 portions
2 tbsp (30 mL) lime juice
1/2 tsp (2 mL) finely chopped hot chili pepper, or to taste
2 tbsp (30 mL) chopped fresh parsley, chives or thyme or a combination of all three
2 tbsp (30 mL) Crisco® Vegetable or Canola Oil
Salt and pepper to taste
Lemon wedges to garnish, optional

Directions:

1. Combine all ingredients for salsa except mango; mix well. Fold in mango. Cover and chill. Using sharp knife, lightly score 3-4 X’s on one side of each fish fillet. Place fillets in shallow baking dish and rub with lime juice, hot pepper, herbs, salt and pepper. Refrigerate 30 minutes.
2. When ready to cook; heat grill or broiler. Lightly oil fillets. Place on grill or broiler pan. Cook fish 5” (12 cm) from heat for 4-6 minutes; turn and cook for 3-5 minutes, or until the fish is slightly firm to the touch.

Note:

1. Serve with Mango and Peach salsa, garnish with lemon wedges, if desired.

Featured Products:

Crisco® Vegetable Oil

Smucker’s^® Pure Peach Jam