Blackened Red Snapper With Fresh Salsa

By courtneyepowell

Ingredients

• 3 Roma tomatoes, seeded and diced
• 1/2 small onion, diced
• 6 Spanish olives, diced
• 1 jalapeño or pepper of your choice, seeded and diced
• Handful cilantro leaves, chopped
• Juice of 1 lime
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 4 red snapper fillets

Preparation

Step 1

In a medium bowl, combine tomatoes, onion, olives, pepper, cilantro and lime juice to make salsa. Refrigerate for a minimum of 4 hours or overnight.

Mix together cumin, paprika, salt and pepper for fish seasoning.

In a large nonstick skillet, heat olive oil over medium heat. While skillet is warming, sprinkle fillets generously with the fish seasoning on both sides. Cook fish 5 minutes on each side until cooked through. Turn fillets gently with a fish spatula to avoid breaking.

Serve snapper over pasta or alone with the salsa over the top.