Grilled Spiced Snapper with Mango and Red Onion Salad

A whole grilled fish seasoned with aromatic Indian spices, served with a fresh and vibrant mango-red onion salad. This dish combines the smoky char of grilled fish with bright tropical flavors and herbs.

6 servings

1 hr

Published October 4, 2025

Ingredients

•1 whole head-on whole fish (such as red snapper or black sea bass), cleaned
•2 tablespoons Kosher salt
•⅓ cup chaat masala, vadouvan, or tandoori spice
•⅓ cup vegetable oil
•1 whole mango
•1 whole red onion
•1 bunch cilantro
•3 tablespoons fresh lime juice
•2 tablespoons extra-virgin olive oil
•2 whole lime

Cooking Instructions

1.
Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.
20 min
2.
Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.
10 min
3.
Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8-12 minutes, depending on the size of the fish. Transfer to a platter.
22 min
4.
Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.
8 min

Ingredients

•1 whole head-on whole fish (such as red snapper or black sea bass), cleaned

•2 tablespoons Kosher salt

•⅓ cup chaat masala, vadouvan, or tandoori spice

•⅓ cup vegetable oil

•1 whole mango

•1 whole red onion

•1 bunch cilantro

•3 tablespoons fresh lime juice

•2 tablespoons extra-virgin olive oil

•2 whole lime

Cooking Instructions

Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.

20 min

Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.

10 min

Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8-12 minutes, depending on the size of the fish. Transfer to a platter.

22 min

Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

8 min