Variation
Swap the mango for pineapple for a more acidic tropical flavor.
Dinner · Seafood · Coastal American
Grilled Red Snapper With Mango Slaw
This grilled red snapper is charred to perfection and served with a vibrant mango slaw, creating the ultimate summer meal for home cooks.
Prep
20 min
Cook
12 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Prep the Fish
- 1
Score the Skin
Make three shallow diagonal cuts on both sides of the fish to allow heat and seasoning to penetrate.
Tip: Do not cut too deep into the flesh or the fish will break apart on the grill.
Mix the Slaw
- 1
Combine and Chill
Toss mango, peppers, onion, cabbage, and cilantro with lime juice and honey.
Tip: Let this sit for 15 minutes to allow the flavors to meld.
How to Make Grilled Red Snapper With Mango Slaw
Total time: 32 min · Yields 4 servings
- 1
Preheat and Oil the Grill
Preheat your grill to medium high heat, roughly 400 degrees Fahrenheit. Clean the grates thoroughly and rub with an oil soaked paper towel to ensure the delicate fish skin does not stick during cooking.
- 2
Season the Snapper
Pat the fish completely dry inside and out with paper towels. Rub the exterior and cavity with olive oil, then generously apply the paprika, garlic powder, salt, and pepper. Stuff the lemon slices into the cavity.
- 3
Grill the First Side
Place the fish directly onto the hot grates. Grill undisturbed for 5 to 6 minutes. You will know it is ready to flip when the skin releases easily from the metal and shows dark char marks.
- 4
Flip and Finish
Carefully flip the fish using two spatulas. Cook for another 5 to 6 minutes until the internal temperature reaches 145 degrees Fahrenheit and the flesh is opaque and flakes easily with a fork.
- 5
Rest and Serve
Transfer the fish to a warm platter and let it rest for 3 minutes. Top with a generous amount of the prepared mango slaw and serve immediately.
Chef's Tips
- Patting the fish dry is the most important step for achieving crispy skin.
- Use a fish basket if you are worried about the snapper falling apart on the grates.
- Choose mangoes that are firm but give slightly to pressure so they hold their shape in the slaw.
What to Serve with Grilled Red Snapper With Mango Slaw
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside coconut rice
- Pair with warm corn tortillas for elevated fish tacos
- Garnish with extra fresh mint leaves
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a teaspoon of cumin to the fish rub for an earthy, smoky undertone.
Variation
Use fish fillets instead of whole fish, reducing the cook time to 3 minutes per side.
Storage & Reheating
The fish is best eaten fresh. The mango slaw can be kept in an airtight container for up to 2 days.
Further reading
Frequently asked questions
How do I prevent grilled red snapper from sticking to the grill?
The key is to have a very clean, hot grill and to oil the grates right before placing the fish down. Additionally, making sure the fish skin is bone dry before oiling it prevents sticking.
Can I use snapper fillets instead of a whole fish?
Yes, you can use fillets. Reduce the cooking time to about 3 to 4 minutes per side depending on the thickness, and grill skin side down first.
What does red snapper taste like?
It has a mild, slightly sweet flavor and a firm texture, making it perfect for grilling as it doesn't fall apart as easily as tilapia or cod.
Is grilled red snapper healthy?
Yes, it is an excellent source of lean protein and Omega 3 fatty acids, and grilling requires very little added fat compared to frying.
How do I know when the fish is fully cooked?
The fish is done when the internal temperature reaches 145 degrees Fahrenheit or when the meat is opaque and can be easily flaked with a fork near the spine.
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