Blackened Snapper with Mango Salsa (Edit recipe)

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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.

PREP TIME

25 minutes

COOK TIME

5 minutes

INGREDIENTS

24

Serves: 2

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Ingredients

Mango Salsa

Blackened Snapper

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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

  1. 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

  1. In a shallow bowl, combine the onion powder, garlic powder, paprika, smoked paprika, oregano, cayenne pepper, salt and pepper. Mix to fully combine.
  2. Rinse the fish under cold water and pat very dry with paper towel. Coat both sides with the spice mix and set aside.
  3. 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.
  4. 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.

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About This Recipe

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.
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Nut Free Paleo Pescetarian Seafood Shellfish Free Whole30

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