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Blackened Red Snapper with Mango Salsa
Created by: Howcan Team
Ingredients
- 4 red snapper fillets (6 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt to taste
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the blackening seasoning.
- Coat each red snapper fillet with the blackening seasoning, pressing the seasoning onto the fish to adhere.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. Once the skillet is hot, add the seasoned red snapper fillets and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through. Remove from heat and set aside.
- In a medium bowl, combine 2 diced ripe mangoes, 1/2 finely chopped red onion, 1 diced red bell pepper, 1 seeded and minced jalapeno pepper, 1/4 cup chopped fresh cilantro, and 2 tablespoons of lime juice to make the mango salsa. Season with salt to taste and mix well.
- To serve, spoon the mango salsa over the blackened red snapper fillets and enjoy!
Blackened Red Snapper with Mango Salsa is a vibrant and flavorful dish that originated in the coastal regions of the southern United States. The dish features a perfectly seasoned red snapper fillet, seared to perfection with a spicy blackening seasoning. The fillet is then topped with a refreshing and zesty mango salsa, adding a tropical twist to the dish. This culinary creation is a fusion of Cajun and Caribbean flavors, showcasing the influence of the diverse cultures in the region. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized the blackening technique, infusing the dish with their signature flair. The dish has become a staple in seafood restaurants along the Gulf Coast, particularly in New Orleans and Key West, where fresh red snapper is abundant. The key to a stellar Blackened Red Snapper with Mango Salsa lies in the balance of flavors and the quality of the ingredients. The blackening seasoning should impart a bold, smoky flavor without overpowering the delicate taste of the red snapper. The mango salsa, with its ripe mangoes, tangy lime juice, and spicy jalapeños, should complement the heat of the blackened fish, creating a harmonious marriage of tastes. For those seeking the ultimate Blackened Red Snapper with Mango Salsa experience, dining at renowned seafood establishments in New Orleans, such as Commander's Palace or GW Fins, is highly recommended. These restaurants are celebrated for their expert preparation of Gulf Coast seafood dishes, including the iconic Blackened Red Snapper with Mango Salsa. While the traditional method of blackening the red snapper in a cast-iron skillet is widely favored, some chefs also opt for grilling or broiling the fish to achieve a similar charred exterior and moist, flaky flesh. This alternative approach offers a delightful smokiness to the dish, appealing to those who prefer a slightly different texture and flavor profile. In conclusion, Blackened Red Snapper with Mango Salsa is a culinary masterpiece that celebrates the rich seafood heritage of the southern United States. Whether enjoyed at a renowned restaurant or prepared at home with care, this dish promises a symphony of flavors that captivate the palate and evoke the sun-kissed shores of the Gulf Coast.
25 min
4
300 calories
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