4 6-ounce snapper fillets
1 can (11.5-ounce) mango nectar, Kern's®
1/2 cup bottled chunky salsa, Pace®
1/4 cup finely chopped fresh cilantro
1 fresh jalapeño chile pepper, sliced
2 whole peeled garlic cloves, crushed, Global Farms®
1/2 teaspoon salt

Mango-Avocado Salsa:
1 1/2 cups frozen mango chunks, finely diced, Dole®
1 avocado, peeled, pitted, and diced
1 cup bottled chunky salsa, Pace®
1/4 cup chopped fresh cilantro
1 tablespoon lime juice, ReaLime®
Salt and ground black pepper
 

1. Place snapper fillets in a large zip-top plastic bag. Add mango nectar, the 1/2 cup salsa, 1/4 cup cilantro, the chile pepper, garlic, and the 1/2 teaspoon salt. Squeeze out air and seal. Gently massage bag to combine ingredients. Marinate in the refrigerator for 30 minutes to 2 hours.
2. For Mango-Avocado Salsa, in a medium bowl, combine mango, avocado, the 1 cup salsa, 1/4 cup cilantro, and the lime juice. Season to taste with salt and black pepper. Cover; chill until ready to use.
3. Set up grill for direct cooking over medium heat (see page 17 of Sandra Lee Semi-Homemade Fast-Fix Family Favorites). Oil grate when ready to start cooking. Remove fish from marinade; discard marinade. Place fish on hot, oiled grill. Cook for 4 to 5 minutes per side or until fish flakes easily when tested with a fork. Serve fish hot with Mango-Avocado Salsa.