Blackened Red Snapper with Mango Avocado Salsa Tips, FAQ & printable recipe

Tips for success

For the best blackened crust, use a cast iron skillet and get it really hot before adding the butter. The butter should foam immediately when it hits the pan.

If it browns too quickly, lower the heat slightly. Keep the fillets dry before seasoning—moisture will prevent browning.

When making the salsa, cut the mango and avocado into similar-sized cubes so they mix well. Add the lime juice just before serving to keep the avocado from browning.

If you like extra heat, add a finely diced jalapeño to the salsa, though the video keeps it simple.

Variations

• Spicy Mango Habanero: Add 1 finely diced habanero pepper to the salsa for a fiery kick. Remove the seeds and membranes if you prefer less heat. The fruity mango and creamy avocado will help balance the intense spice.
• Citrus Blackened Fish: Replace the lime juice with fresh orange juice and add a teaspoon of orange zest to the Cajun seasoning. The sweetness of the orange pairs beautifully with the smoky spice and the tropical salsa.
• Grilled Version: Instead of searing in a skillet, grill the seasoned fillets over high heat for 3-4 minutes per side, basting with melted garlic butter. The open flame adds a smoky char that complements the blackened spices.
• Avocado Crema Drizzle: Blend half of the avocado with sour cream and lime juice to make a creamy sauce. Drizzle it over the blackened fish before topping with the remaining salsa. This adds extra richness and a cool contrast.

Storage and make-ahead

Fridge

Refrigerate leftovers within 2 hours of cooking. Store fish and salsa separately in airtight containers for up to 2 days.

Freezer

Freeze cooked fish in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat fish gently in a skillet over medium-low heat with a little butter to avoid drying it out. The salsa is best served fresh and should not be reheated.

Store leftover fish and salsa separately in airtight containers in the refrigerator. The fish will keep for up to 2 days, but it's best eaten fresh. The salsa is best enjoyed within a few hours of making, as the avocado will oxidize.

You can prepare the mango avocado salsa up to a few hours ahead, but wait to add the lime juice and avocado until just before serving.

The Cajun seasoning can be mixed in advance, and the fish can be seasoned and kept in the refrigerator for up to 30 minutes before cooking.

Serving ideas

Serve the blackened red snapper immediately after cooking, with the mango avocado salsa spooned generously over the top.

A squeeze of fresh lime juice brightens the dish. This pairs well with steamed rice, a simple green salad, or warm tortillas.

For a complete meal, add a side of black beans or grilled vegetables. The fish is rich and spicy, so a light, refreshing side like a cucumber salad works beautifully. Leftover salsa can be served alongside as a condiment.

Frequently asked questions

Recipe card

Blackened Red Snapper with Mango Avocado Salsa

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 1 ripe mango, peeled and diced
• 1 green avocado, diced
• 1/2 cup cotija cheese, finely grated
• 4 red snapper fillets (about 6 oz each)
• 2 tbsp Cajun seasoning
• 3 tbsp garlic butter
• 1 lime, cut into wedges

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the skillet from the heat. Spoon the mango avocado salsa over the fish, then squeeze fresh lime juice over everything. Serve immediately.

Contains: fish, milk

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

18 g

Fat

20 g

Fiber

4 g

Sugar

10 g

Automatic estimate from the ingredient list, not laboratory-verified.