Grilled Ginger-Lime Snapper with Pineapple-Turmeric Salsa
Ginger-lime marinated grilled snapper topped with a golden pineapple salsa spiced with turmeric and fresh chili.
Snapper's mild, flaky texture is a good match for a bright ginger-lime marinade, and it gets topped here with a pineapple salsa that's been given an unexpected twist of turmeric, turning the whole topping a warm golden color. It's a tropical, sunny plate that doesn't take long to put together.
Snapper offers lean protein alongside a moderate dose of omega-3 fats, and the marinade's ginger, along with the turmeric stirred into the salsa, keeps the anti-inflammatory angle front and center. Pineapple contributes bromelain, a natural enzyme, along with vitamin C, and the bell pepper and chili in the salsa round things out with even more color and antioxidants.
This dish is naturally low-carb and gluten-free, and it comes together quickly enough for a weeknight, especially if the salsa is made while the fish marinates.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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