Total Time 25 min
Prep 15 Min Cook 10 Min
2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoon ground black pepper
1 tablespoon salt
2 teaspoons onion power
2 teaspoons garlic power
1 teaspoon dried thyme
1 teaspoon dried oregano
4 snapper fillets
1 1/2 cups butter, melted
Combine the 1/4 cup of lime juice with the cilantro and olive oil in a large, shallow dish and mix well. Place the filets in the marinade and flip them, making sure to coat every surface of the filet. Leve the fish in the marinade and place it in the refrigerator for 30 minutes,truning once.
Fire up the grill to medium-high heat (around 350-400 degrees). Charcoal recommended.
Remove the filets after 30 minutes and grill the filets skin-side down for 10 minutes on each.
For the mango salsa, mix the tomatoes, mango, red onion, cilantro, sugar, cumin, salt, pepper,hot sauce and 2 tbsp of lime juice in a medium bowl.
Cover each filet with an even ortion of mango salsa, then sprinkle the remaining 2 tbsp of cilantro to finish.