Blackened Snapper with Mango Salsa
This Blackened Snapper with Mango Salsa is easy, delicious and bursting with flavour. Serve with a side of mixed vegetables or steamed rice.
Servings: 2 servings
Ingredients
For the Mango Salsa:
- 1 large ripe mango peeled and diced
- 1 red bell pepper diced
- 1 medium Roma tomato diced
- ½ small white onion finely chopped
- 1 medium avocado or ½ large avocado diced
- 1 jalapeño seeded and finely chopped, substitute serrano or red finger chile
- 2 tablespoons finely chopped fresh cilantro
- Zest and juice 1 lime plus more as needed
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly-cracked black pepper to taste
For the Blackened Snapper:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dry oregano
- ½ teaspoon cayenne pepper plus more as desired
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 2 6- ounce red snapper filets sliced into 2 equal pieces, lengthwise
- 2 tablespoons avocado oil
- 2 teaspoons extra-virgin olive oil for garnish
- Lime wedges for serving
Instructions
For the Mango Salsa:
- In a bowl, combine all of the ingredients and gently toss together. Taste for seasoning and adjust with salt, pepper and lime juice as desired.
For the Blackened Snapper:
- In a shallow bowl, combine the onion powder, garlic powder, paprika, smoked paprika, oregano, cayenne pepper, salt and pepper. Mix to fully combine.
- Rinse the fish under cold water and pat very dry with paper towel. Coat both sides with the spice mix and set aside.
- Preheat a stainless-steel skillet over medium heat for 3-4 minutes. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook until the flesh has lightly blackened, around 2 minutes. Flip and cook the other side until lightly blackened and the thickest part of the fish is opaque and warmed through, around 2 more minutes.
- Transfer the fish filets to individual serving plates, top with the mango salsa and a drizzle of olive oil. Serve with lime wedges for squeezing and side dish of choice, such as steamed rice.