6 (1/2-inch-thick) mango wedges (1 mango)
3 (1/4-inch-thick) slices red onion
2 tsp olive oil, divided
1/4 cup diced peeled avocado
1 tbsp chopped fresh mint
2 tsp fresh lemon juice
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
4 (6-ounce) yellowtail snapper or other firm white fish fillets
Mint sprigs (optional)
- Prepare grill to medium-high heat.
- Brush mango and onion with 1 teaspoon oil. Place mango and onion on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and mango. Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
- Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with mango mixture. Garnish with mint sprigs, if desired.
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