Recipe courtesy of Joey Altman

Grilled Yellowtail with Mango Salsa

  • Level: Easy
  • Total: 36 min
  • Prep: 30 min
  • Cook: 6 min
  • Yield: 4 servings
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4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)

4 tablespoons ancho chile powder

4 tablespoons kosher salt

2 tablespoons black pepper

Olive oil

Mango Salsa, recipe follows

Mango Salsa:

2 mangoes, small dice

1 medium red onion, small dice

1 cucumber, peeled, seeded, small dice

2 jalapeno peppers, minced

1/4 cup cilantro leaves, chopped

1/2 tablespoons ancho chile powder

2 large limes, juiced

2 tablespoons olive oil




  1. Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
  2. In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa.

Mango Salsa:

  1. To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.
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