Grilled Yellowtail Snapper with Mango Salsa + NEWS

NEWS - that's right - N E W S. And an uncomplicated, fresh and fast recipe for Grilled Whole Yellowtail Snapper with Mango Salsa that you'll definitely want to try next time you run into fish that has been caught within 4 hours of purchase. 

You know you're going to score on flavor and something special when you've stumbled upon freshness of this multitude, but let's get back to the news. No, not the other really, really, really, really exciting news I was going to tell you about when I was raving about raw milk. 

No, not that news - that'll have to wait until closer to the big reveal. This news is different! And I can tell you now. Ready? OMG. It's cool. It's big. It's like, my mom is going to immediately call when she reads this post kind of ridiculously exciting. I officially am a huge deal am going to cook in front of people other than my three sweethearts. There! I said it. I'm going to cook for the world! Get ready world - HERE COMES BECKI! Well, maybe not the world, but at least the Minnesota housewives, like myself, retirees, all the relatives I beg to watch, and anyone else home at 3:00 in the afternoon tuning into Twin Cities Live! 

I am a finalist in TCL's Luckiest Cook Competition sponsored by Finnegan's Beer, AAA and Trafalgar Travel! Four finalists, including myself, will be appearing on Twin Cities Live Tuesday, April 28th to cook recipes featuring Finnegan's Beer. The recipe I plan to cook is beyond divine - check it out here. I'm in the running to win a trip to Ireland! My Grandfather's homeland! The Green Isle! The birthplace of Guinness! The home of Jameson! The cradle of civilization! No? It's beyond exciting! You'll of course be hearing a lot more about my exciting adventure! Stay tuned and leave me a comment about your cooking adventures! Xo, Becki

Printable Recipe Here

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Grilled Whole Yellowtail Snapper with Mango Salsa

Serves: 4 adult portions

3-4 pound yellowtail snapper
2 limes (divided)
2 teaspoons Old Bay seasoning
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil, such as grape seed or canola
1/2 red onion, sliced
1/2 bunch cilantro

Have your fish monger gut, scale and remove fins from fish - keep the head on - that's part of the fun. Using a sharp knife, slice 2-3 diagonal 1/4" thick slashes into each side of the fish. 

Squeeze the juice of one lime over fish, massaging into cavity. Season both sides and cavity of fish with Old Bay, or something similar, salt and pepper. Rub oil over the skin of the fish to prevent sticking to the grill. Slice the other lime. Stuff fish with sliced lime, red onion, and cilantro. 

Preheat grill over high heat for 10 minutes. Place fish directly on grates, reduce heat to medium, cook for 10-12 minutes on one side, flip, continue to cook another 10-12 minutes, or until cooked through. For the last 5-7 minutes, to fully cook fish, make a tinfoil tent over the fish. Remove to a platter and garnish with additional limes and cilantro. Serve with mango salsa. 

Mango Salsa

2 mangoes, peeled, small dice
1/2 red onion, small mince (about 1/8 cup)
1/2 red pepper, small dice (about 1/2 cup)
1/2 bunch cilantro, chopped (about 1/4 cup)
1 small jalapeno, fine dice, seeds and ribs removed for less spicy
1 lime, juiced
Kosher salt and freshly ground black pepper

Toss mango, red onion, red pepper, cilantro, jalapeno and lime juice in a medium bowl. Season with salt and pepper. Toss to combine. Serve over fish and with tortilla chips. 
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