Spiced Snapper Fillets with Mango and Tomato recipe. Perfect Summer Recipe and for snapper lovers

Spiced Snapper with Mango and Tomatoes

Sunshine on a plate... we can't help but smile whilst we tuck into this irresistibly bright dish. Fire up the BBQ this weekend & serve our Spiced Snapper with Lemony Yoghurt, Juicy Mango & Tomatoes alongside a simple yoghurt flatbread.
40 mins
4 people



  • 2 teaspoons each ground cumin and mild curry powder

  • 1½ teaspoons cumin seeds

  • 1 teaspoon ground coriander

  • ¼-½ teaspoon ground chilli

  • 800 grams fresh snapper fillets

  • sea salt

  • olive oil


  • 1 ⅔ cups plain flour, plus extra for rolling

  • 2 teaspoons baking powder

  • 1 teaspoon sea salt

  • grind of black pepper

  • 1 cup plain yoghurt


  • 1 small red onion, thinly sliced

  • juice of 1 lemon

  • 1 fresh mango, peeled and cut into irregular pieces

  • 1½ cups thick plain yoghurt

  • finely grated zest 1 lemon

  • 4 large, firm ripe tomatoes, thickly sliced

  • 1 tablespoon finely chopped coriander



1. Combine all the spices in a small bowl. Season the fish with salt, then sprinkle both sides with the spice mix.

2. Preheat a barbecue flat plate to medium. Brush with oil, then cook the fish for about 2 minutes each side, or until golden & just cooked. Cooking time will depend on the thickness of the fish.


3. Combine the flour, baking powder, salt & pepper in a large bowl.

4. Add the yoghurt and mix to make a soft dough. Tip onto a lightly floured bench & knead gently until smooth. Cover with a tea towel & leave for 10 minutes.

5. Divide into 4 pieces & press out to ½cm thick. Place on the grill bars, close the lid and cook for about 2 minutes each side, until puffed and golden. Makes 4.


1. Combine the onion and lemon juice with a pinch of salt in a medium bowl and leave for 10 minutes, stirring occasionally. Add the mango and turn to coat in lemon juice.

2. Stir the yoghurt & lemon zest together and spread 1 cup over the base of a serving platter. Top with the tomatoes & season with salt.

3. Arrange the fish, mango & drained onions over the tomatoes, then drizzle with olive oil. Scatter with the coriander. Serve the remaining yoghurt separately along with flatbreads.


If you don't have a barbecue, use two separate pans instead.

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