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Nutrition Facts
Serving Size 354 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 760 mg 32%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 31 g
Vitamin A 10% Iron 6%
Vitamin C 70% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Whole Snapper with Charred Fruit Relish

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

5 Lb red snapper, scaled and gutted
2 Tsp kosher salt
1/3 cup(s) olive oil, divided use
1/3 cup(s) lime juice, divided use
3 limes, sliced
1 cup(s) cilantro, rough chopped, divided use
3 pineapple spears, about 1/4 of a whole pineapple
6 Oz watermelon, cut into 1 inch planks
1/2 medium red onion, sliced thick
1 jalapeño
1 large cucumber, finely diced
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Preheat grill to medium-high.
Using a sharp knife, cut 2 to 3 inch slashes into the flesh of the fish on both sides.
Season with salt, a drizzle of oil and some lime juice. Stuff with sliced limes and a bit of cilantro.
Place fish directly on a well cleaned and oiled preheated grill. Cook about 10 to 12 minutes per side. Flesh should be opaque and skin should be charred.
Meanwhile, place pineapple, watermelon, onion, and jalapeño on grill and cook until charred. Remove from grill and dice finely. Place in a bowl and add cucumber, cilantro, remaining oil and lime juice.
Carefully remove fish from grill and serve with fruit relish.



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