Red Snapper a la Talla with Pineapple Pico de Gallo

A simple, spicy whole butterfly-cut fish served with a zesty grilled tropical pineapple salsa and aromatic Mexican sauce.

Healthy Seafood Spicy Grill Red Snapper Pineapple

Estimated Nutrition

Calories

1105.1

kcal / serving

4420.5 kcal total

Carbs

22.1g

per serving

88.5 g total

Fat

58.8g

per serving

235.2 g total

Protein

130.1g

per serving

520.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mayonnaise

tbsp

Vinegar

Dairy

125

Unsalted Butter

melted

Unsalted Butter

for the sauce

Fruits

0.5

piece

Pineapple

peeled and thickly sliced

piece

Lime

juice only

Liquids

tbsp

Lime Juice

NutsSeeds

tbsp

Sea Salt

flakes

0.25

tsp

Black Pepper

freshly ground

clove

Garlic

grated

piece

Cloves

whole spice

0.5

tsp

Mexican Oregano

0.5

tsp

Thyme

chopped fresh

0.5

tbsp

Marjoram

fresh

0.5

tsp

Cumin

tbsp

Coriander

finely chopped fresh

OilsFats

tbsp

Sunflower Oil

Seafood

2.5

Red Snapper

scaled, gills removed, gutted, and butterfly cut

Vegetables

piece

Guajillo Chilli

seeds and membranes removed

piece

Ancho Chilli

seeds and membranes removed

piece

Tomato

peeled and seeds removed

Onion

diced

piece

Bird's-Eye Chilli

very finely chopped

piece

Onion

finely chopped

Method

Preheat an outdoor grill over charcoal or an oven to 180°C.

Mix mayonnaise, lime juice, salt, and pepper and rub into the snapper for 20 minutes.

Soak chillies in hot water for 10 minutes, then blend with tomatoes, garlic, vinegar, spices, onion, herbs, and 250ml water.

Boil the purée with butter and oil, then simmer for 20 minutes until thickened and cool to room temperature.

Grill the fish skin-side down for 20 minutes while basting with sauce, then flip and grill for 15 minutes with butter.

Alternatively, bake the fish for 30 minutes, basting frequently with sauce and then melted butter.

Griddle the sliced pineapple for 2 minutes per side, dice it, and toss with the remaining salsa ingredients.

Serve the cooked fish with the pineapple salsa and lime wedges.