Huachinango a La Parrilla (Grilled Red Snapper)

Huachinango a La Parrilla (Grilled Red Snapper) recipe
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.
Nutrition Information

To get nutritional information, press the Get Nutrition Info button below.

Recipe Metadata
Recipe ID
1604
Country
Mexico
Region
Baja California
URL
https://kitchen2mytable.com/view_recipe_data.php?id=1604

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!