Entrée: Caribbean – Pargo a la Parrilla con Salsa de Mango (Grilled Grouper with Mango Salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 10 min

Total 23 min

Ingredients

4 grouper fillets (6–8 oz / 170–225 g each)
Salt to taste
Black pepper to taste
1–2 tbsp (15–30 ml) olive oil
1 ripe mango, peeled and diced
1 / 2 red bell pepper, finely diced
1 / 4 red onion, finely diced
1 small jalapeño, seeded and minced (optional)
2 tbsp (8 g) chopped fresh cilantro
2 tbsp (30 ml) fresh lime juice
1 tsp (4 g) brown sugar (optional)

Instructions

1. Combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and brown sugar in a bowl; season to taste and chill.
2. Preheat grill to medium-high and oil grates. Brush fillets with olive oil and season with salt and pepper.
3. Grill fillets 3–4 minutes per side, until nicely charred at the edges and just cooked through.
4. Transfer to plates and spoon mango salsa over each fillet.
5. Serve with grilled vegetables or coconut rice.

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