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Blackened Snapper with Mango Salsa

snapper yum

Cuisine: CaribbeanMain Ingredient: Snapper

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Ingredients

Ready in 45 minutes
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Original recipe makes 2 Servings

2 snapper, catfish; or tilapia fillets, 4�5 oz each

1 Tbspblackening 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 cminced onion

1/2 cchopped cilantro

Salt; and pepper

Blackened Snapper with Mango Salsa Preparation

1. Combine the mango, avocado, lime juice, onion, and cilantro in a mixing bowl. Season with salt and pepper.

2. Preheat a large saut? 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.