Red Snapper with Mango Salsa

If you are looking for a delicious healthy dinner recipe, which is easy and quick enough for a weeknight dinner, but also fancy enough to serve to guests, this is it! Plus, there should be enough salsa left over to make fabulous appetizers. (More on that later.)

I have a friend that lives in Destin, whose son is a charter boat captain and last time I visited with her, she shared some fresh red snapper filets with me. There are lots of ways to fix fresh fish and all good, but I thought I would try something a little different and this recipe turned out to be a winner! Of course, you can also use any firm white fish like grouper, halibut or even tilapia.

To begin, gather all of your ingredients which include: your fish, mango, crushed pineapple, red bell pepper, green bell pepper, jalapeno, olive oil, garlic clove, shallot, parsley, lemon, seasonings and pepper flakes.

Peel and dice a ripe mango and coarsely chop up the bell peppers and parsley. Peel and finely mince a shallot and garlic.

Mix together the mango, bell peppers, garlic, shallots, parsley, 2 Tbsp of the olive oil and the rest of the ingredients in a bowl and it’s ready to serve

Meanwhile, season your fish with Old Bay Seasoning, Lemon Pepper and Krazy Mixed-Up Salt and lightly dredge in flour. Add the remaining olive oil and butter to your pan and heat over medium-high heat. When the oil is hot add your fish and saute 2-3 minutes per side depending on the thickness of the fish. When the fish flakes easily with a fork, it is done.

Spoon the salsa over the fish and serve. I paired this dish with some fresh white acre peas and oh my goodness, it was absolutely delicious!

Bonus! This mango salsa is fabulous by itself and you can also use it as a topping for chicken or as a dip. The next night, I toasted some baguette slices,  spread a small amount softened cream cheese on them and topped with some leftover salsa and voila, a quick colorful appetizer that will have your guests thinking you spent hours in the kitchen.

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Red Snapper with Mango Salsa

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Prep Time

15 minutes

Cook Time

10 minutes

Servings

servings MetricUS Imperial

Ingredients

• 1 lb Red Snapper filets
• 1 tsp Old Bay Seasoning
• 1 tsp Lemon Pepper
• 1 tsp Krazy Mixed-Up Salt or salt and garlic powder
• 4 Tbsp olive oil
• 1 Tbsp butter
• 1/4 cup flour
• 1 fresh ripe mango diced
• 1/4 cup crushed pineapple with juice
• 1/4 green bell pepper coarsely chopped
• 1/4 red bell pepper coarsely chopped
• 1 jalapeno pepper seeded and finely minced
• 1 clove garlic peeled and finely minced
• 1 shallot peeled and finely minced
• 2 Tbsp chopped parsley
• 2 tsp lemon juice
• pinch red pepper flakes
• salt and pepper to taste

Prep Time 15 minutes Cook Time 10 minutes Servings servings MetricUS Imperial Ingredients 1 lb Red Snapper filets 1 tsp Old Bay Seasoning 1 tsp Lemon Pepper 1 tsp Krazy Mixed-Up Salt or salt and garlic powder 4 Tbsp olive oil 1 Tbsp butter 1/4 cup flour 1 fresh ripe mango diced 1/4 cup crushed pineapple with juice 1/4 green bell pepper coarsely chopped 1/4 red bell pepper coarsely chopped 1 jalapeno pepper seeded and finely minced 1 clove garlic peeled and finely minced 1 shallot peeled and finely minced 2 Tbsp chopped parsley 2 tsp lemon juice pinch red pepper flakes salt and pepper to taste

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Instructions

1. For the salsa, mix all ingredients in a bowl starting with the mango and add 2 Tbsp of the olive oil, save the rest to cook the fish. Stir and add salt and pepper to taste.
2. For the fish, heat a heavy frying pan over medium high heat. Add, the remaining 2 Tbsp olive oil along with the butter.
3. Season your fish with the Old Bay seasoning, Krazy Salt and Lemon Pepper. Dredge in flour and shake off the excess. When your pan and oil are hot, add the fish and let it cook 2-3 minutes a side if the filets are 1/2 inches thick or less. Once you add your filets to the pan, let them be and let them brown before you flip them. If your filets are 1 inch or more, cook about 5 minutes per side. Any thicker than that and you will have to put your fish and the pan in a hot 425 degree oven for about 4-5 minutes to finish cooking. To judge if your fish is done, make a small cut with a paring knife to see if the flesh has turned from translucent to opaque and flakes easily.
4. Spoon the Mango Salsa over the fish and serve.

Recipe Notes

Bonus: Use your left-over salsa to make fabulous appetizers. Toast baguette slices and spread on some softened cream cheese. Top with the salsa and serve!