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

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