blackened red snapper with fresh salsa

Name: Blackened Red Snapper With Fresh Salsa
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 4 - red snapper fillets; 1 tablespoon(s) olive oil; FOR SALSA:; 3 - Roma tomatoes, seeded and diced; 1/2 - small onion, diced; 6 - Spanish olives, diced; 1 - pepper of your choice, seeded and diced - I prefer jalapeno; 1 - handful of cilantro leaves, chopped; 1 - lime, juiced; FOR FISH SEASONING:; 1 1/2 teaspoon(s) ground cumin; 1/2 teaspoon(s) smoky paprika; 1 teaspoon(s) salt; 1 teaspoon(s) pepper

(3 ratings)

Blackened Red Snapper With Fresh Salsa over pasta.

review

Blue Ribbon Recipe by

Tammy Brownlow

@DoughmesticGoddess

Dallas, TX

There is nothing like fresh seafood. When I made this, the fish came from a fishing trip to the Gulf Coast the night before. I serve this over a simple pasta. The fish and salsa have so much flavor there is no need to season the pasta. If you have the time, make the salsa the night before to give the flavors time to combine - you will be glad you did.

Blue Ribbon Recipe

Rarely do you find a fish recipe that's this easy and flavorful. This red snapper recipe hits the mark in all areas. The rub on the red snapper has a smoky, peppery flavor. Fresh salsa on top of the fish and pasta adds freshness and lightens up the meal. The seasoning on the red snapper, combined with the salsa flavor, and the pasta creates a wonderfully cohesive meal.

— The Test Kitchen @kitchencrew

(3 ratings)

yield 4 serving(s)

prep time 5 Min

cook time 10 Min

method Saute

Ingredients For blackened red snapper with fresh salsa

4

red snapper fillets
1 Tbsp

olive oil
FOR SALSA:
3

Roma tomatoes, seeded and diced
1/2

small onion, diced
6

Spanish olives, diced
1

pepper of your choice, seeded and diced - I prefer jalapeno
1

handful of cilantro leaves, chopped
1

lime, juiced
FOR FISH SEASONING:
1 1/2 tsp

ground cumin
1/2 tsp

smoky paprika
1 tsp

salt
1 tsp

pepper

How To Make blackened red snapper with fresh salsa

1
In a medium bowl, combine all ingredients for salsa.

2
Refrigerate for a minimum of 4 hours or overnight.
3
In a large non-stick skillet heat olive oil over medium heat.
4
While the skillet is warming, sprinkle the fillets with the fish seasoning generously on both sides. (I usually have seasoning leftover but it's great on chicken, or shrimp too.)
5
Let the fish cook for 5 minutes on each side.
6
Snapper is a very flaky fish so use a fish spatula to turn them gently. If they break it's not the end of the world... they will still taste amazing!
7
I like to serve the snapper over pasta with the salsa over the top. Any remaining juice from the salsa I spoon over each of the fillets. Enjoy!
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