Preparation / Directions:
Water Level Medium
Chop the mango after peeling the skin and removing the pit. Add onion, lime zest, lime juice, jalapeno pepper, cilantro and ginger, gently fold together so that you don't crush the mango.
Cut a piece of aluminum slightly larger than the red snapper fillet. Sprinkle both fillets lightly with the salt and lay one skin side down on the foil. Lay the second fillet, skin side up on top of the first fillet.
Pick up the foil by opposite corners and set it in the steamer basket. Cover and steam until the fish is cooked through, 17-20 minutes. Set basket on a plate or in the sink and let stand, covered for 2 minutes.
Then pick up the foil again by the opposite corners and put it on a cutting board. Cut the stacked fish in half crosswise and use a spatula to transfer the stacked fillets to individual plates. Spoon the chutney over the fish and serve
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