Citrus Marinated Snapper with Mango and Avocado Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Lightly marinated snapper fillets grilled and served alongside a refreshing salad of mango, avocado, and lime for a bright, Caribbean-inspired dish. This Caribbean recipe, ready in about 35 minutes, pairs snapper fillets, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Caribbean cuisine 310 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a shallow dish, whisk together 1/3 cup fresh orange juice, 1/4 cup fresh lime juice, 3 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Add 4 snapper fillets to the marinade, turning to coat. Cover and refrigerate for 20 minutes.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove snapper from marinade, letting excess drip off, and grill for 4-5 minutes per side until fish is opaque and flakes easily.
  4. Step 4: While fish grills, combine 1 diced ripe mango, 1 diced ripe avocado, 1/4 cup thinly sliced red onion, and 3 tablespoons chopped fresh cilantro in a bowl. Toss gently.
  5. Step 5: Serve grilled snapper fillets topped with the mango and avocado salad for a light, colorful meal.

Related recipes