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.
1.5lbsred snapper skinless fillets½ inch thick or less; if fillets are thicker, see my tips.
1teaspoonOld Bay Seasoning
For the mango salsa
1mangopeeled and diced, about one cup
½cuppineapple tidbits with juicecan substitute crushed pineapple
¼green bell pepperwith ribs and seeds removed, chopped
¼red bell pepperwith ribs and seeds removed, chopped
1jalapeno pepperwith ribs and seeds removed, finely minced
1clovegarlicpeeled and finely minced
1shallotpeeled and finely minced
1pinchred pepper flakes
¼ teaspoonground 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.
Pat the fillets dry with a paper towel. 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 of olive oil and butter to a large skillet over medium-high heat. When the oil is hot, add the fillets and saute for two to three minutes per side, depending on the thickness of the fillets. 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.
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 your fillets are over one-half of an inch thick, increase the cooking time per side by a minute or two. If the fillets are one-inch or thicker, you will have to place the skillet containing the fish in a hot 425-degree F. oven for about four to five minutes to finish cooking. The safe internal temperature for cooked fish is 145 degrees F, measured with an instant-read or meat thermometer.
If you don't have a meat thermometer, you can tell if the fish is done when the flesh has turned from translucent to opaque and flakes easily.
This recipe calls for skinless fillets. Whether you leave the skin on or not is an entirely personal preference. If you choose to leave the skin on, there are a few extra steps:
Gently scrape the skin side with a butter knife blade to remove any extra moisture and any scales. Pat both sides dry with a paper towel.
Heat the pan and oil over high heat until it is hot, add the fillets (skin side down), shake the pan slightly to make sure it isn't sticking, and then use a fish spatula or pancake turner and press down on the fillet for a few seconds to keep it flat and prevent the skin from drawing up.
If your fillets are one-half to one-inch thick, cook them skin side down for about four to five minutes, or until they release naturally, then turn them over and cook for another minute or two or until they are done.