Grilled Snapper With Pineapple Chutney
This Grilled Snapper with Pineapple Chutney recipe is a delightful dish from Cape Verdean cuisine that is bursting with tropical flavors. The combination of grilled snapper and sweet pineapple chutney creates a perfect balance of savory and sweet, making it a perfect dish for a special occasion or a weekend dinner.
Ingredients
- 4 snapper fillets
- 1 ripe pineapple, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Season the snapper fillets with salt, pepper, and a drizzle of olive oil.
- Grill the snapper fillets for 4-5 minutes on each side, or until they are cooked through and have grill marks.
- In a bowl, combine the diced pineapple, red bell pepper, red onion, garlic, jalapeno, cilantro, lime juice, and olive oil to make the pineapple chutney. Season with salt and pepper to taste.
- Serve the grilled snapper with a generous spoonful of pineapple chutney on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Grill Tongs Grill brush
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the Grilled Snapper with Pineapple Chutney alongside a side of coconut rice and a refreshing tropical fruit salad for a complete Cape Verdean-inspired meal.
Tips & tricks
For a spicier kick, leave the seeds in the jalapeno when making the pineapple chutney. Adjust the heat level to your preference.
Cost
$20