Blackened Snapper with Mango Salsa
This Blackened Snapper with Mango Salsa is easy, delicious and bursting with flavour. You can keep it Paleo and Whole30 by serving it with a side of mixed vegetables. Or live your Food Freedom with some steamed rice, roasted sweet potato or fried plantains.
Ingredients
Mango Salsa
- 111 Mango, large, ripe, peeled and diced
- 111 Red Bell Pepper, diced
- 222 Roma Tomato, medium, diced
- 1/21/21/2 White Onion, small, finely chopped
- 111 Avocado, medium, diced (or 1/2 large avocado)
- 111 Jalapeño, seeded and finely chopped (substitute serrano or red finger chile)
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, finely chopped
- 111 Lime, zested and juiced (plus more as needed)
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
Blackened Snapper
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Paprika
- 1 tsp1 tsp1 tsp Smoked Paprika
- 1 tsp1 tsp1 tsp dried Oregano
- 1/2 tsp1/2 tsp1/2 tsp Cayenne Pepper, plus more as desired
- 1/2 tsp1/2 tsp1/2 tsp Kosher Salt
- 1/4 tsp1/4 tsp1/4 tsp Ground Fresh Black Peppercorns
- 12 oz12 oz12 oz Red Snapper, 2 6oz filets, sliced into 2 equal pieces, lengthwise
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 2 tsp2 tsp2 tsp Extra Virgin Olive Oil, for garnish
- Lime, wedges, for serving
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Nut Free Paleo Pescetarian Seafood Shellfish Free Sugar Alcohol Free Whole30This is our estimate based on online research. | |
Calories: | 523 |
Fat: | 29 g |
Carbohydrates: | 18 g |
Protein: | 48 g |
Cholesterol: | 80 g |
Sodium: | 391 mg |
Fiber: | 5 g |
Sugars: | 9 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.