Blackened Red Snapper with Peach Salsa
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 fillets of Red Snapper (about ½ lb.)
  • 2 tbsp grape seed oil, divided
  • 1 tbsp homemade blackening seasoning (see recipe below)
  • 1 cup peach salsa, divided (see recipe below)
  • Blackening Seasoning:
  • 2 tbsp Paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ground dried thyme
  • 1 tsp ground black pepper
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • Peach Salsa:
  • 2 tbsp Paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ground dried thyme
  • 1 tsp ground black pepper
  • ½ tsp salt
  • ¼ tsp cayenne pepper
Instructions
  1. Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil. While oil is heating rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two fillets, seasoning both front and back. Don't be afraid to use your hands to massage the seasoning into the fish (don't forget both sides).
  2. Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. Your red snapper should have a nice blackened crust on both sides and be cooked inside (internal temperature of 165 degrees Fahrenheit).
  3. Plate and top with a generous portion of peach salsa (about ¼ - ½ cup salsa each fillet).
  4. Blackening Seasoning:
  5. Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, and salt in a jar until evenly mixed. Store in an airtight container in a cool, dry place.
  6. Peach Salsa:
  7. In a food processor combine, fresh cilantro, lime juice, red bell pepper and red onion. Pulse for 5 seconds. Then add in the garlic powder, cumin, chili powder, brown sugar, peeled and halved peaches, and quartered plum tomatoes. Pulse for 5-10 seconds until diced up. Serve immediately or refrigerate in a sealed container for up to 3 days.

 

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