Okinawan-Style Grilled Fish with Mango Salsa

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Fresh snapper fillets grilled to smoky perfection, served atop a tropical mango salsa bursting with citrus and herbs. This Asian-inspired seafood recipe, ready in about 28 minutes, pairs snapper fillets, mango, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.

Ingredients

• 1 lb (2 fillets) snapper fillets
• 1 medium, diced mango
• 1/4 cup, diced red bell pepper
• 2 tbsp, finely chopped red onion
• 1, juiced lime
• 2 tbsp, chopped cilantro
• 1 tbsp olive oil
• 1 tsp lime zest
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Pat fish fillets dry and season both sides with salt and black pepper. Toss mango, red bell pepper, red onion, and cilantro in a bowl with lime juice, lime zest, and 1 tbsp olive oil.
2. Step 2: Preheat grill to medium-high (375°F). Brush fish with remaining 1 tbsp olive oil and grill for 4 minutes per side until edges are crispy and fish flakes easily.
3. Step 3: Spoon mango salsa over grilled fish while hot. Serve immediately with extra lime wedges.