Olive-Oil-Griddled Florida Red Snapper With Mango Salsa

Makes 4 servings

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For the Marinade:

4 8-ounce Pacific red snapper fillets, skin on

1/2 pound onions, julienned

1/4 ounce seafood base, dissolved in water (*Kitchen Basics or Better than Bouillon recommended)

1 tablespoon water

2 teaspoons curry powder

1 tablespoon    smoked sweet paprika

1 cup vegetable oil

1 sprig fresh rosemary, whole

For cooking the snapper:

1/4 cup olive oil

2 teaspoons kosher salt

For the Jalapeño Salsa:

2 fresh mangoes, diced 1/4 inch

1/4 tablespoon   fresh ginger, very finely grated (microplaned)

1 jalapeño chile, seeded, small diced

1/2 tablespoon   onion, finely diced

1/2 tablespoon fresh cilantro, picked and chopped

1/4 cup      mango puree, from a very ripe mango

11/2 teaspoon   honey

11/2 tablespoon fresh lime juice

3/4 tablespoon Kosher salt

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1. In a non-reactive bowl, mix together all of the marinade ingredients, then coat the fish thoroughly in the mixture. Marinate at least 4 hours or overnight.

2. Combine all of the salsa ingredients together. Mix well.

3. In a heavy cast iron skillet or griddle, heat olive oil over medium heat until shimmering.

4. Season fish on both sides with kosher salt, then place skin side down.

5. Cook until the skin is very crispy, 5 to 8 minutes. This will cook the fish fillet almost all the way through. Gently flip the fillet with a spatula and cook for 1 to 2 minutes on the other side to finish cooking.

6. Top with mango jalapeno salsa and serve with rice.

Per Serving: 614 calories; 62 grams protein; 38 grams carbohydrates; 34 grams sugar; 24 grams fat; 107 milligrams cholesterol; 1,302 milligrams sodium; 3 grams dietary fiber.

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