I love snapper, not only because it tastes good, but because a 6oz fillet will only cost you 200 calories, since it is a very lean fish (WOOHOO)! Being a lean fish ALSO means that we get to dress it up a bit, and my favorite way is to give it some mango avocado salsa. Sweet and fruity from the mango, creamy with the avocado, a nice bite from the red onion, acidity from the lemon juice, and some heat from the chile. Perfect. Serve with coconut rice, and it’s truly tropical heaven. This is one of my favorite dishes ever, and I have to have it every couple weeks or so. Let’s get to the recipe:
2 6oz snapper fillets
1 tbsp olive oil
1 ripe mango, diced (about 1 cup). Taste the mango, make sure it’s a good one.
2 tbsp minced red onion
1 serrano chile, minced, or any other desired chile
1/2 avocado, diced
1 tbsp lemon or lime juice
Start by preparing the salsa. Combine the mango (include those mango juices too), red onion, serrano chile, avocado, and citrus juice in a bowl. Season with some salt and pepper to taste. Mix together and let it sit while we work on the fish, so the flavors can meld a bit:
Take a couple paper towels and REALLY dry the snapper fillets well. Water is the enemy of a good brown sear, so soak up as much of it as you can. Season the snapper generously with salt and pepper. Look at these gorgeous fillets:
Heat up a nonstick skillet over medium high heat, then test it by throwing a couple drops of water at it. Do the water droplets jump around, sizzle, and evaporate? If so, good, it’s hot enough, and you can add the olive oil to the pan. Lay the snapper fillets in the pan, and cook for about 2 minutes on each side (keep in mind, this time will vary with the thickness of your fillets, but fish always cooks very quickly). Remove the snapper from the pan, and top with the mango avocado salsa. I chose to serve mine with coconut rice, which is very easy to make. I stuck 2 cups of uncooked rice with 2 cups coconut milk and 2 cups of water into a rice cooker.
Thanks for reading! See you tomorrow =)