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Blackened Yellowtail Snapper with Mango Salsa

Howard L. Puckett
Yield Makes 2 servings
Add spicy heat to this skillet-cooked snapper with prepared blackened or jerk seasoning and top with a fresh fruit salsa.


  • 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

How to Make It

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

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

  3. 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.