Cinnamon Recipes (continued)
Courtesy of Woman's Day Magazine
Grilled Snapper with Mango Salsa
Active Time: 25 minutes
Total Time: 50 minutes
Ingredients
Mango Salsa
• 1½ cups diced mango
• ¾ cup diced peeled, halved and seeded cucumber
• ½ cup diced red onion
• 2 tsp minced, seeded serrano chile pepper
• 2 tsp grated lime zest
• 3 Tbsp lime juice
• ½ cup cilantro, coarsely chopped
• ¼ tsp salt
Snapper
• 2½ tsp ancho chile powder
• ¼ tsp cinnamon
• ¼ tsp salt
• 4 red snapper fillets (6 oz each)
• 2 Tbsp olive oil
Directions
Salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes for flavors to blend.
Heat outdoor grill or stovetop grill pan. Mix ancho chile powder, cinnamon and salt in a cup until blended.
Place fish, skin side down, on a baking sheet. Brush top with ½ the oil; sprinkle with ½ the spice mixture.
Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of spices. Grill 4 minutes, turn over with a broad spatula and grill 3 to 4 minutes until just barely opaque in center. Serve with the salsa.
—Courtesy of Woman's Day Magazine
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