• 2 cups peeled, diced, ripe mango
• 3 plum tomatoes, cored and diced
• 1 yellow or orange pepper, seeded and diced
• 1 small clove garlic, minced
• 2 tablespoons chopped red onion (rinsed in a strainer in cold water 2x and drained)
• 2 tablespoons extra virgin olive oil
• Juice of 1 lime
• Minced jalapeno or serrano pepper to taste
• 2 tbs chopped fresh cilantro (optional)
• Kosher salt & freshly ground black pepper to taste

1. Combine all ingredients in a bowl and mix well.
2. Taste for seasoning.

Can be made 1 day ahead and refrigerated, bring to room temperature before serving

For the snapper

• 4 – 6 oz red snpper filets
• Salt and fresh black pepper to taste

1.  Preheat a gas grill to medium high.  Oil the racks very well.
2. Season the fish on both sides with salt and pepper, liberally.
3. Grill the fish without turning for approximately 5-6 minutes until fish is just opaque in the center.
4. Remove fish carefully from grill and place on a serving platter.
5. Top fish with salsa and serve immediately.

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