Whole Yellow Tail Snapper and Mango Relish

For the fish:

1. Preheat oven to 375 F.
2. If you like, you can get the fish monger to remove the bones for you. If not then just cut really close, down one side of the back bone so that the fish can be opened up. It will be way easier to remove the bones when the fish has cooked.
3. Score the skin of the fish with a knife a few times, without cutting too deeply into the flesh.
4. Open the fish up and drizzle the olive oil over it. Season with salt and pepper, and lay the cilantro, lemon and onion inside of the fish.
5. Heat the grape seed oil (or another type of oil with a high smoke point) in an oven proof skillet over medium high heat.
6. Lay the fish skin side down into the skillet. Cook it just to get a nice sear on the skin, about 2 ½ to 3 minutes.
7. Transfer the skillet to the oven to finish cooking for another 10 to 13 minutes. When the bones are easily removed, the fish is done.
8. Transfer the fish to a serving platter, and if they weren’t already removed, remove all the bones.

Serve with rice and beans. The snapper is mighty tasty just like this. But if you would like to, remove and discard the cilantro and onions that you cooked with the fish, and top the fish with mango relish.

For the mango relish:

1. Stir all of the ingredients together in a medium bowl.
2. Serve relish over fish, shrimp, chicken, or fried tofu.