Blackened Yellowtail Snapper with Mango Salsa

Howard L. Puckett
Add spicy heat to this skillet-cooked snapper with prepared blackened or jerk seasoning and top with a fresh fruit salsa.


Makes 2 servings

Recipe from


1 cup cubed ripe mango
1/2 cup fresh cilantro, chopped
1/4 cup chopped red onion
1 jalapeno pepper, minced
2 tablespoons fresh lime juice
2 (6-ounce) skinless yellowtail snapper fillets
1 tablespoon melted butter
2 tablespoons prepared blackened or jerk seasoning


Combine mango and next 4 ingredients in a bowl. Cover and chill until ready to serve.

Brush snapper with melted butter, and coat both sides with seasoning.

Heat a large cast-iron or heavy-bottom skillet until hot. Cook fish 2 minutes on each side or until opaque. Serve with mango salsa.


Julia Dowling Rutland,

January 2006