Pan Seared Red Snapper with Mango Salsa
Pan Seared Red Snapper with Mango Salsa is an easy restaurant-quality main dish, which you can have on the table in less than 20 minutes. This healthy and flavorful red snapper recipe is perfect for a quick weeknight dinner, and, it's also a show-stopping dinner party entrée.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4 servings
- 1.5 lbs Red Snapper fillets 1/2 inch thick or less, if fillets are larger see tips.
- 1 tsp Old Bay Seasoning
- 1 tsp Lemon Pepper
- 1 tsp Krazy Salt can substitute equal amounts of kosher salt and garlic powder
- 4 Tbsp olive oil divided
- 1 Tbsp butter
- 1/4 cup flour all purpose
- 1 ripe mango peeled and diced
- 1/4 cup pineapple tidbits with juice can substitute crushed pineapple
- 1/4 green bell pepper with ribs and seeds removed, chopped
- 1/4 red bell pepper with ribs and seeds removed, chopped
- 1 jalapeno pepper with ribs and seeds removed, finely minced
- 1 clove garlic peeled and finely minced
- 1 shallot peeled and finely minced
- 2 Tbsp chopped parsley
- 2 tsp lemon juice
- 1 pinch red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Add the mango, red and green bell peppers, pineapple, garlic, shallots, jalapeno, parsley, two tablespoons olive oil, lemon juice, red pepper flakes, and salt, and pepper to a bowl and mix well. Cover and refrigerate until ready to use.
Season the fish with the Old Bay seasoning, Krazy Salt and lemon pepper. Dredge in flour and shake off the excess.
Add the remaining two tablespoons olive oil and butter to a large skillet over medium heat. When the oil is hot add the filets 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.
To serve, spoon a generous amount of mango salsa over the fish fillets and enjoy.
Sharon's Expert Tips:
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.
- The mango salsa is fabulous by itself and you can also use it as a topping for fish tacos, chicken or even as a dip. I like to spread a small amount of softened cream cheese on a toasted baguette slice and top it with leftover salsa. Voila, a quick colorful appetizer that will have your guests thinking you spent hours in the kitchen.
- If you don't have Krazy Salt, you can substitute equal amounts of kosher salt and garlic powder.
- If your fillets are over 1/2-inch thick, increase the cook time per side by a minute or two. If the fillets are 1-inch or thicker you will have to place the skillet containing the fish in a hot 425-degree oven for about 4-5 minutes to finish cooking. The safe internal temperature for cooked fish is 145 degrees F, which can be measured with an instant-read or meat thermometer.
- If you don't have a meat thermometer, you can tell if the fish is done if the flesh has turned from translucent to opaque and flakes easily.
Calories: 169kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 256mg | Potassium: 122mg | Fiber: 2g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 47mg | Calcium: 10mg | Iron: 0.9mg