Lean snapper is seared until golden, and served with a fresh mango avocado salsa. It’s a light and delicious dinner option, especially for hot summer nights. It takes 15 minutes to make!

Seared Snapper - On a Plate with Mango Avocado Salsa on top and Rice in Background
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)!

Snapper Filets on a Paper Towel to Soak up Excess Moisture
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.

Mango Avocado Salsa - in a Mixing Bowl with Red Onion and Serrano Chile

Perfect.  Serve with coconut rice, and it’s truly tropical heaven.

Seared Snapper - On a Plate with Mango Avocado Salsa on top and Rice in Background

Seared Snapper with Mango Avocado Salsa

Servings: 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Lean snapper is seared until golden, and served with a fresh mango avocado salsa. It's a light and delicious dinner option, especially for hot summer nights. It takes 15 minutes to make!
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Ingredients

  • 2 6 oz 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

Instructions 

  • 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.
  • 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, 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.

Nutrition

Calories: 421kcal, Carbohydrates: 32g, Protein: 38g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 63mg, Sodium: 116mg, Fiber: 6g, Sugar: 24g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas