Blackened Snapper With Mango Salsa

Main Dish

Blackened Snapper With Mango Salsa

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Snapper, catfish or tilapia fillets, 4-5 oz. each

  • 1

    mango (skin & seeds removed), cut into cubes

  • 1

    ripe avocado (skin & pit removed), cut into cubes

  • Juice of one lime

  • 1

    Tbsp. blackening spices (like Zatarain's)

  • Also,

  • ¼

    Cup minced onion

  • ½

    Cup chopped cilantro (optional)

  • Salt & pepper

  • vegetable oil


1. Combine the mango, avocado, lime juice, onion & cilantro in a mixing bowl. Season with salt & pepper. 2. Preheat a large saute' or grill pan over high heat and add enough oil to coat it. 3. Rub the fillets with enough of the blackening spice to thoroughly cover each side. When the oil is hot (almost smoking), carefully add the fillets to the pan and cook for 2-3 minutes per side, until a nice, dark crust has developed. The fish is done when it flakes easily with light pressure from your finger. 4. Top each fillet with the mango salsa. Eat with: Brown rice & black beans


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