Blackened Red Snapper with Mango Avocado Salsa

This blackened red snapper with mango avocado salsa is a one-skillet dinner that brings together the deep, smoky heat of Cajun seasoning with the bright, fresh pop of tropical fruit.

The fish is seared in foaming garlic butter until the outside is dark and crisp while the inside stays tender and flaky. A spoonful of diced mango and avocado, a squeeze of lime, and a shower of cotija cheese turn it into a restaurant-quality meal that comes together in minutes.

Blackening is a classic cooking technique that gives fish a spicy, charred crust while keeping the flesh moist and delicate. Here, red snapper fillets are coated in Cajun seasoning and seared in a hot cast iron skillet with garlic butter.

The butter not only prevents the spices from burning too quickly but also adds richness and helps create that signature blackened look.

The cool, creamy avocado and sweet mango salsa balance the heat, while the salty cotija cheese ties everything together. This is a quick, impressive dinner that feels special but is simple enough for a weeknight.

Ingredients

Why this recipe works

The high heat of a cast iron skillet creates a deep, dark crust on the fish in just a few minutes.

The garlic butter adds flavor and helps the Cajun spices toast without scorching, giving the fish a smoky, complex taste that you can't get from baking or grilling. Because the fish is cooked quickly at high heat, it stays moist and flaky inside.

The mango avocado salsa provides a cool, bright contrast to the spicy blackened fish. The natural sweetness of the mango and the creamy richness of the avocado balance the heat, while the lime juice adds acidity that cuts through the butter. The cotija cheese adds a salty, crumbly finish that rounds out the dish.

Notes and substitutions

Red snapper is a firm, white fish that holds up well to high heat and has a mild, slightly sweet flavor. If you can't find it, grouper, sea bass, or even halibut work well. Look for fillets with the skin on, as the skin helps protect the fish and gets deliciously crispy when seared.

Cotija cheese is a firm, salty Mexican cheese that grates beautifully and doesn't melt quickly, making it perfect for topping. If you can't find it, feta cheese is a good substitute. Use a ripe but firm mango and a just-ripe avocado so they hold their shape in the salsa.

• red snapper: grouper, sea bass, or other firm white fish fillets
• cotija cheese: feta cheese, crumbled
• garlic butter: regular unsalted butter plus 2 cloves minced garlic
• Cajun seasoning: homemade blend of paprika, cayenne, oregano, and thyme

Equipment

• Box grater
• Cast iron skillet
• Chef's knife
• Cutting board
• Fish spatula