Tweet
Blackened Snapper with Mango Salsa
Blackened Snapper with Mango Salsa
2 snapper, catfish, or tilapia fillets, 4–5 oz each
1 Tbsp blackening spices (we like Zatarain's)
1 mango (skin and seed removed), cut into cubes
1 ripe avocado (skin and pit removed), cut into cubes
Juice of one lime
1/4 c minced onion
1/2 c chopped cilantro
Salt and pepper
Vegetable oil
1. Combine the mango, avocado, lime juice, onion, and cilantro in a mixing bowl. Season with salt and pepper.
2. Preheat a large sauté 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 to 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.
Per serving 430 calories, 40 g protein, 45 g carbs, 8 g fat (2 g saturated), 7 g fiber, 590 mg sodium
2 snapper, catfish, or tilapia fillets, 4–5 oz each
1 Tbsp blackening spices (we like Zatarain's)
1 mango (skin and seed removed), cut into cubes
1 ripe avocado (skin and pit removed), cut into cubes
Juice of one lime
1/4 c minced onion
1/2 c chopped cilantro
Salt and pepper
Vegetable oil
1. Combine the mango, avocado, lime juice, onion, and cilantro in a mixing bowl. Season with salt and pepper.
2. Preheat a large sauté 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 to 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.
Per serving 430 calories, 40 g protein, 45 g carbs, 8 g fat (2 g saturated), 7 g fiber, 590 mg sodium
