Nutrition balance score
Great
Glycemic Index
43
Low
Nutrition per recipe
Calories2318.6 kcal (116%)
Total Fat132.1 g (189%)
Carbs86.7 g (33%)
Sugars64.7 g (72%)
Protein197.3 g (395%)
Sodium2208.3 mg (110%)
Fiber12.5 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 lbsred snapper fillets
cubed
1 cupmango
cubed
1onion
cubed
½ cupplain yogurt
¼ cupextra virgin olive oil
salt
to taste
pepper
to taste
8skewers
kebab, soaked in water
2cloves of garlic
minced
¼ cupextra virgin olive oil
1 cupmango
diced
1green bell pepper
diced
1red bell pepper
diced
1onion
small, diced
1lime juiced
1 tspginger
fresh grated
salt
to taste
pepper
to taste
Instructions
Step 1
For the Kebabs:
Step 2
Place the snapper and mango cubes in a bowl.
Step 3
Add in the yogurt, olive oil, salt and pepper stir to coat well.
Step 4
Cover and refrigerate for 30 minutes
Step 5
While the fish is marinating you can make the mango-pepper salsa.
Step 6
Thread the soaked skewer with a piece snapper, mango and onion.
Step 7
Alternate and do the same until all 8 skewers are complete
Step 8
Reserve the yogurt sauce to baste the kebabs while cooking.
Step 9
Place on a medium hot grill and baste and turn until done.
Step 10
Serve with the mango-pepper salsa and coconut rice.
Step 11
For the Mango-pepper salsa:
Step 12
Cook the garlic in the olive oil until soft, taking care not to burn.
Step 13
Remove from heat and add in all the remaining ingredients.
Step 14
Return to the heat and allow it to simmer all together for just one minute.
Step 15
Set aside until ready to serve.
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