Ingredients Weight Measure
TABASCO® brand Garlic Pepper Sauce 5 oz.
TABASCO® brand Original Red Sauce 2 oz.
Lemon juice, fresh 2 oz.
Red snapper fillets, 6 oz. 12 ea.
Butter, clarified 1/2 cup
Garlic, fresh chopped 6 Tbsp.
Pineapple, fresh, medium dice 3 cups
Mango, fresh, medium dice 3 cups
Sugar 1/2 cup
Salt 1/2 tsp.
Pineapple juice 1-1/2 cups
Cilantro, fresh chopped 1/4 cup
Red bell peppers, fine dice 1/4 cup


  1. Combine the TABASCO® Garlic Pepper Sauce, TABASCO® Original Red Sauce, and lemon juice for marinade. Place the snapper in the marinade, and marinate for 6 hours in the refrigerator.
  2. Place snapper on a sheet pan and brush with clarified butter.
  3. Spray grill with pan spray. Grill fillets until done.
  4. In a large, hot sauté pan, add 1 Tbsp. clarified butter and sauté garlic until light brown. Add pineapple and toss a few times. Add mango and toss. Add sugar and salt, and toss a few times. Deglaze pan with pineapple juice. Let reduce until slightly thick. Finish with the fresh chopped cilantro.
  5. Serve salsa over grilled snapper.

Yield: 12 servings