Blackened Red Snapper with Mango Avocado Salsa Step-by-step instructions

Before you start

Before you start, make sure all your ingredients are prepped and within reach. Dice the mango and avocado, grate the cotija cheese, and cut the lime into wedges.

Season the fish and have the garlic butter ready. Because the cooking time is short, you won't have time to prep once the pan is hot.

Instructions

Prep and Season

1. 1Prep the Salsa and Cheese
   Dice the mango and avocado into small, even cubes and place them in a bowl. Grate the cotija cheese on the fine holes of a box grater until you have a fluffy pile. Set both aside.
   Look for The mango and avocado are in neat cubes, and the cotija is finely grated and light.
   Tip Use a ripe but firm mango so it holds its shape in the salsa.
2. 2Season the Fish
   Pat the red snapper fillets dry with paper towels. Score the skin side in a crosshatch pattern, being careful not to cut through the flesh. Rub the Cajun seasoning generously over both sides of each fillet.
   Look for The fillets are evenly coated with the dark red seasoning.
   Tip Scoring helps the seasoning penetrate and the skin crisp up.

At this stage, you should have neatly diced mango and avocado, a pile of finely grated cotija cheese, and fillets evenly coated with the crimson Cajun seasoning. The kitchen smells of warm spices, and everything is ready for the quick sear.

Sear and Blacken

3. 3Sear in Garlic Butter
   Place a cast iron skillet over high heat and add the garlic butter. When the butter is foaming, lay the fillets in the skillet, skin side down. Sear for 2-3 minutes without moving them.
   Look for The butter foams and the fish sizzles immediately on contact.
   Tip Don't crowd the pan; cook in batches if needed.
4. 4Baste Until Blackened
   Tilt the skillet and use a spoon to baste the fillets with the hot garlic butter. Continue cooking and basting until the skin is deeply blackened and the flesh is opaque and flakes easily with a fork, about 4-5 more minutes.
   Look for The skin is dark and crisp, and the fish flakes easily.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Baste constantly to keep the fish moist and build flavor.

The butter is foaming and the fish is sizzling loudly as it sears. The skin is turning dark and crisp, and the aroma of garlic and toasted spices fills the kitchen. The fillets are basted continuously, and the flesh is turning opaque and flaky.

Finish and Serve

5. 5Top with Salsa and Lime
   Remove the skillet from the heat. Spoon the mango avocado salsa over the fish, then squeeze fresh lime juice over everything. Serve immediately.
   Look for The bright salsa contrasts with the dark, blackened fish.
   Tip Add the salsa just before serving so it stays fresh and vibrant.

The skillet is off the heat, and the fish is topped with a vibrant salsa of mango and avocado.

A squeeze of lime adds a bright, citrusy finish, and the cotija cheese is scattered over the top. The dish looks colorful and inviting, ready to be served immediately.

Common mistakes

One common mistake is using too low heat, which prevents the spices from creating that proper blackened crust and can make the fish steam instead.

Another is moving the fillets too early; let them sear undisturbed for a couple of minutes so the crust forms and the skin releases easily from the pan. Also, don't overcrowd the skillet—cook in batches if necessary to maintain high heat.

How to tell it’s done

The fish is done when the skin is deeply blackened and the flesh is opaque and flakes easily with a fork.

The internal temperature should read 145°F (63°C) on an instant-read thermometer inserted into the thickest part of the fillet. Be careful not to overcook, as the fish will become dry.

• Fish: 145°F (63°C) in the thickest part