Grilled Snapper with Mango Salsa

INGREDIENTS

2 1/2 tsp. ancho chile powder

1 large mango

1/4 tsp. cinnamon

1 kirby cucumber

1/2 c. Red Onion

4 snapper fillets

2 tbsp. olive oil

1 Serrano pepper

2 tbsp. grated lime zest

3 tbsp. lime juice

1/2 c. fresh cilantro

kosher salt

 DIRECTIONS

1. In a medium bowl, combine the mango, cucumber, onion, pepper, lime zest, juice, cilantro and 1/4 tsp salt. Let sit tossing occasionally for at least 10 minutes.
2. Heat grill to medium. In a small bowl, combine the chile powder, cinnamon and 1/4 tsp salt.
3. Place the fish, skin-side down, on a baking sheet. Brush with 1 Tbsp oil and season with half the spice mixture.
4. Place the fish on grill, skin side up, brush with the remaining Tbsp oil and sprinkle with the remaining spice mixture. Grill for 4 minutes, flip and grill until opaque throughout, about 3 minutes more. Serve with the salsa.