Blackened Snapper with Mango Salsa (Edit recipe)

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.

25 minutes

5 minutes

Difficulty:

Intermediate

Show nutritional information

This 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
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 2

Ingredients

Mango Salsa

1 Mango, large, ripe, peeled and diced
1 Red Bell Pepper, diced
2 Roma Tomato, medium, diced
1/2 White Onion, small, finely chopped
1 Avocado, medium, diced (or 1/2 large avocado)
1 Jalapeño, seeded and finely chopped (substitute serrano or red finger chile)
2 Tbsp Cilantro, finely chopped
1 Lime, zested and juiced (plus more as needed)
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste

Blackened Snapper

1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Smoked Paprika
1 tsp dried Oregano
1/2 tsp Cayenne Pepper, plus more as desired
1/2 tsp Kosher Salt
1/4 tsp Ground Fresh Black Peppercorns
12 oz Red Snapper, 2 6oz filets, sliced into 2 equal pieces, lengthwise
2 Tbsp Avocado Oil
2 tsp Extra Virgin Olive Oil, for garnish
Lime, wedges, for serving

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Process

Cook Mode

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.