Ingredients – Fish Marinade:

• 2 whole snapper fillets (or substitute with sea bass or grouper)

• 1 tbsp tamarind paste

• 2 tbsp coconut milk

• 1 tbsp fish sauce

• 1 tsp brown sugar

• 1 tsp fresh ginger, grated

• 1 garlic clove, minced

• Juice of ½ lime

• Salt and cracked black pepper to taste

Mango-Chili Salsa:

• 1 ripe mango, diced

• ½ red chili (or more, to taste), finely chopped

• 2 tbsp red onion, minced

• 1 tbsp fresh cilantro, chopped

• Juice of ½ lime

• Pinch of salt

Instructions:

1. Marinate the Fish:

   • Mix all marinade ingredients in a bowl.

   • Coat the fish fillets thoroughly and let marinate for 15–30 minutes in the refrigerator.

2. Preheat the Platinum Grill Pan:

   • Heat your Platinum Grill Pan over medium heat for 3–4 minutes until hot.

   • Lightly oil the surface or brush the fish with a little oil to prevent sticking.

3. Grill the Fish:

   • Place the fish skin-side down on the grill pan.

   • Cook for about 3–4 minutes per side (depending on thickness), flipping once. The fish should be opaque and flake easily with a fork, with defined grill marks.

4. Prepare the Mango-Chili Salsa:

   • While the fish cooks, mix all salsa ingredients in a small bowl.

   • Let sit for a few minutes to allow the flavors to blend.

5. Serve:

   • Plate the grilled fish and spoon the mango-chili salsa over the top.

   • Garnish with a lime wedge and fresh cilantro.