Blackened Snapper with Apple & Mango Relish
INGREDIENTS
- Snapper
- 2 snapper filets (approx. 100g) skin and pin bones removed
- 1 tbsp canola oil
- For the blackening seasoning
- 2 tbsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- For the relish
- 1/2 apple, small diced
- 1/2 mango, small diced
- 1 jalapeno, charred* and minced (seeds and stem removed)
- 1/2 avocado, small diced
- 1 tbsp finely chopped cilantro
- Zest of ½ a lime
- 2 tbsp lime juice
- Salt to taste
METHOD
- * To char the jalapeno, stab with a fork and hold close to the flame on your stovetop burner or broil until black on all sides in your oven
- In a medium bowl, gently stir together all ingredients for relish. Set aside
- Heat a medium/large sauté pan over medium/high heat
- Pat both sides of the snapper dry using a paper towel. Brush the fish lightly with canola oil on both sides and then generously pat blackening seasoning on one side, shaking off any excess
- Once the pan is hot, add the fish, blackened side down first and let sear for 3 minutes. Flip and sear on other side for 1-2 more minutes, or until dish easily removes from pan and is cooked through
Credit: Lorin Michel Peters @LorinMichel
30
10 mins