Blackened Red Snapper with Peach Mango Salsa
1 lb. Louisiana Red Snapper, cut into 4 filets
2 Tbsp grape-seed oil, divided
2 Tbsp blackening season
1 c of peach mango salsa below
1 ripe mango chopped
1 large ripe peach chopped
1 medium-sized ripe tomato chopped
1/2 cup finely chopped red onion
1 jalapeño finely diced
2 cloves garlic crushed
1/4 cup cilantro chopped
juice of 1 lime
Combine all salsa ingredients into a medium-sized bowl. Let chill while cooking fish
Preheat the sauté pan on medium heat. Pour in one tablespoon of grape seed oil.
While oil is heating, rinse and pat dry fish. Place fish on a plate and pour over the remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two filets, seasoning both front and back.
Place fish filets in a pan. Cook on medium heat for 5 minutes, flipping once. The red snapper should have a nice blackened crust on both sides. The internal temperature should be 165 degrees Fahrenheit.
Plate each snapper filet and top with a generous portion of peach salsa (about ¼ - ½ cup salsa for each filet). Serve on top of wilted spinach if desired.
259 calories. 8g fat (1g saturated fat, 54mg cholesterol.) 687mg sodium. 9g carbohydrates (1g fiber, 6g sugar.) 30g protein.
Lower fat: Recipe is considered lower in fat, and is full of heart healthy fats.
Lower carbohydrate: Substitute salsa verde for peach mango salsa. 241 calories. 7g fat (1g saturated fat, 54mg cholesterol.) 687mg sodium. 5g carbohydrates (1g fiber, 2g sugar.) 30g protein.
Lower sodium: Use a salt free blackened or Cajun seasoning blend, such as Cajun 180 La Cajun Gold “No-Salt” to reduce sodium to 115mg.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Ensure blackening season is gluten-free.