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FOR FISH
Ingredients
4 (8-ounce) red snapper fillets
2 limes, juiced
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
Instructions
Preheat a grill.
Place the red snapper fillets in a shallow dish. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.
FOR SALSA
Ingredients
2 mangoes, diced
2 cups pineapple, diced
½ cup green onion, minced
2-3 chile chipotles in adobados, or to taste
(1 serrano chile may be substituted if preferred)
½ cup cilantro, chopped
2 tablespoons agave or dark brown sugar, or to taste
juice of 1-2 limes
½ teaspoon salt, or to taste
1 teaspoon Rain's Choice pure vanilla extract
Instructions
In a medium-sized bowl, combine fruits with the green onion. Remove seeds and veins from chipotles and mince. Add to fruit mixture along with the agave or brown sugar and chopped cilantro. Add salt and lime juice. Taste and adjust seasonings.
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