This spicy Snapper with homemade Mango Avocado Salsa makes for a flavorful, healthy and easy dinner.
The ingredient list may look long, but this healthy meal is so fast and easy to prepare. The creamy avocado and sweet mango in the salsa offer a nice balance to the spicy snapper.
If you want to use a store bought Cajun seasoning mix, feel free. But, keep this recipe on hand for when you run out because it is so easy to make your own and keep it on hand for kicking up any dish.
As with any fish, if you want to eat responsibly be sure to check Monterey Bay Aquarium’s Seafood Watch to make sure your fish is from a sustainable source.
Spicy Snapper with Mango Avocado Salsa
Ingredients
Mango Avocado Salsa
- 1 large mango (peeled and diced)
- 1 large avocado (peeled and diced)
- ½ small red onion (diced)
- ½ medium jalapeno pepper (diced)
- 2 cloves garlic (minced)
- 3 tablespoons fresh cilantro (finely chopped)
- 3 tablespoons fresh lime juice
Cajun Seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper ((more if you want it hotter))
- ¾ teaspoon dried thyme
- ¾ teaspoon dried oregano
- 1½ teaspoon kosher salt
- ¾ teaspoon ground black pepper
Fish
- 2 tablespoons extra virgin olive oil
- 4 5 ounce red or yellowtail snapper fillets
Instructions
- In a medium bowl, combine the mango, avocado, red onion, jalapeno, garlic, and fresh cilantro. Add fresh lime juice and season with salt and black pepper, to taste. Set aside.
- In a small bowl, combine the ingredients for the Cajun Seasoning. Stir to combine.
- Sprinkle the Cajun Seasoning on both sides of the snapper fillets and rub in gently.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Place the seasoned fillets into the hot skillet and cook until they are nicely browned and flake easily with a fork, approximately 3-5 minutes per side. Add remaining olive oil to the pan when flipping the fish.
- Serve the Mango Avocado Salsa over the cooked fish.
More Easy Fish Recipes
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Thank you for hosting! This is what I featured the week of 8-24 to 8-28 on my blog. On Tuesday was Tiramisu French Toast. Wednesday was a White Chocolate Chip Pancakes with Raspberries. Thursday was Red Velvet Pancake Puppies. And winding up this week of Brunch was Baked Apples with Dried Fruit and Pecans. Enjoy!