Blackened Snapper With Mango Salsa

This is a great one and really easy. It’s best if you can make the salsa early in the am so it can marinate in the fridge all day. Use a tightly sealed container & shake it up every couple of hours.

You will need;

A bevy to drink while cooking- I am going with a nice Shiraz. (I’m suspect of people who don’t drink while they cook- it’s like a bartender that doesn’t drink. Makes me think that I’m being poisoned.)

Chop up the pineapple & mango into little chunks- not too big- but not too tiny or they just get mushy. Finely dice cilantro leaves, zest the lime and then squeeze the juice into the bowl. Dice up the red onion small and throw this in a sealed container in the fridge to mix & marinade into kick ass salsa goodness.

Slather the fillets in blackening spices- coat them very well. Add equal parts butter & olive oil (about 3 tbsp of oil and a half inch chunk of butter?) Heat the pan till HOT then add the snapper & cook a few minutes on each side till crispy and cooked through. If you like your fish cooked above the regular med rare then get thin fillets- this has to be cooked hot and fast and thick fillets will be burnt to a crisp by the time they’re cooked through.)

Ok- not to state the obvious or anything but plate the fish, add a huge dollop of mango salsa & EAT. Check my contact page for the correct address for the gifts that you will now feel obligated to send me.

Prep Time: 15 minutes

Cook time: 6 to 8 minutes

Total time: 21 minutes

Yield: 2 servings