Lunch: Broiled Snapper with Mango Salsa

Recipe by Anna Watson Carl This sweet dish goes deliciously with sticky rice. Feel free to sub cod, salmon, or tilapia for the snapper.

Ingredients

1 large mango, diced (1 1/2 cups)
1/2 red onion, finely diced (1/2 cup)
1/2 c. chopped cilantro, plus more for garnish
1/2 tsp. crushed red pepper flakes
Juice of 1 lime (about 4 tbsp.), divided
3 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
1 1/2 lb. red snapper (skin on)
Lime wedges, for serving

Instructions

Preheat broiler to high. Line a baking sheet with aluminum foil.
In a large bowl, stir together mango, red onion, cilantro, red pepper flakes, 3 tablespoons lime juice, and 1 tablespoon olive oil. Season with salt and pepper.
Arrange snapper, skin-side up, on baking sheet and season with salt and pepper. Drizzle with remaining 2 tablespoons olive oil and broil until skin is crispy and flesh is tender and flaky, 8 minutes. Squeeze with remaining 1 tablespoon lime juice.
Cut snapper into 4 pieces and serve with mango salsa. Garnish with additional cilantro and lime.

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