Huachinango a La Parrilla (Grilled Red Snapper)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
8 min
Total
18 min
Ingredients
1 red snapper fillet, about 1 lb (454 g) 1 cup (165 g) fresh pineapple, diced 1 cup diced mango 1/2 cup diced red onion 1/4 cup chopped cilantro olive oil salt pepper
Instructions
1. Preheat the grill to medium-high heat. Season the red snapper fillet with salt and pepper and brush lightly with olive oil. Grill the fish for about 3-4 minutes on each side until cooked through and has nice grill marks. 2. In a bowl, mix the diced pineapple, diced mango, red onion, and chopped cilantro to create a fruit salsa. Spoon the fruit salsa over the grilled red snapper and serve for a refreshing twist.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 334 kcal
Carbohydrates: 27 g
Protein: 48.2 g
Fat: 3.5 g
Saturated fat: 0.7 g
Cholesterol: 84 mg
Fiber: 3.2 g
Sugar: 21.1 g
Sodium: 149 mg
Potassium: 1244 mg
Calcium: 103 mg
Iron: 0.9 mg
Vitamin A: 126 µg RAE
Vitamin C: 76.6 mg
Vitamin D: 23.2 µg
Generated: 2026-11-05T19:35:56+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.