🌴 Bahama Breeze Chipotle-Spiced Grilled Snapper 🌴

Ingredients

2 whole red snappers (cleaned, scaled, about 1 ½ lbs each)

2 tbsp Rollicking Buckaroo Applewood Chipotle Rub

2 tbsp olive oil

1 lime, sliced into wedges

1 mango, diced

1 cup pineapple chunks (fresh preferred)

½ red onion, finely diced

½ jalapeño, minced (optional for heat)

¼ cup cilantro, chopped

Sea salt to taste

Directions

Prepare the fish: Rinse and pat the snapper dry. Rub with olive oil and season generously with Rollicking Buckaroo Applewood Chipotle Rub, inside and out.

Grill: Place fish on a hot grill (medium-high heat). Cook 5–7 minutes per side, until skin is crispy and flesh flakes easily.

Make Tropical Salsa: In a bowl, mix mango, pineapple, red onion, jalapeño, lime juice, and cilantro. Season with a pinch of salt.

Serve Island Style: Place grilled snapper on a vibrant platter, top with salsa, and serve with grilled plantains, coconut rice, and lime wedges.

💡 Tip: This also works beautifully with mahi-mahi or grouper if snapper isn’t available.