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!
Ingredients
2 6ozsnapper fillets
1tbspolive oil
1ripe mangodiced (about 1 cup). Taste the mango, make sure it's a good one.
2tbspminced red onion
1serrano chileminced, or any other desired chile
1/2avocadodiced
1tbsplemon 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.