Blackened Snapper with Mango Salsa
March 25th, 2009
This one takes just a little bit more time, but is well worth it! I love Red Snapper, but you can replace it with catfish, tilapia, or orange roughy.
- 2 4-5oz fillets (you don't have to use the whole fish)
- 1 mango cubed
- 1 avocado cubed
- 1 lime juiced
- 1 tbsp blackening seasoning
- 1/4 cup minced onion
- 1/2 cup chopped cilantro
- salt and pepper
- Vegetable oil
- Combine mango, avocado, lime juice, onion and cilantro and season with salt and pepper.
- Preheat large grill pan over high heat and enough oil to cut.
- Rub the fillets with a little oil and coat with blackening seasoning thoroughly. When the oil is hot (almost smoking), carefully add the fillets and cook for 2-3 minutes per side until a nice crust develops. Fish is done when it flakes easily with pressure from your finger.
- Top with salsa. Serve with Black beans and brown rice!
***Blackening is a delicious way to prepare most meats, poultry and fish. However it can be very smoky! If you have an outdoor burner, or gas grill use it to heat your pan, outdoors of course!
