CHEF ROB Canadian Home Trends Food Editor

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Blackened Snapper with Mango Salsa that’ s bursting with vibrant flavors. It’ s a perfect blend of smoky, spicy, and sweet, offering a taste of the tropics that’ s both refreshing and satisfying. Whether you’ re planning a casual weeknight dinner or entertaining guests, this dish brings the sunshine to your table. The snapper is seared to perfection with a bold Cajun seasoning, while the mango salsa adds a cool, zesty contrast.

For the Blackened Snapper:

4 snapper fillets( 6 – 8 oz each) 2 tbsp olive oil 2 tbsp Cajun or blackening seasoning 1 tsp smoked paprika

( optional for extra smokiness) 1 / 2 tsp salt( optional, depending on your seasoning mix)

For the Mango Salsa:

1 ripe mango, diced 1 / 2 red bell pepper, diced 1 / 4 red onion, finely chopped 1 jalapeño, finely diced

( adjust for spice level)

2 tbsp fresh cilantro, chopped Juice of 1 lime Salt to taste

Prepare the Mango Salsa:

In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, and cilantro.

Squeeze in the lime juice and season with a pinch of salt. Mix well and set aside to let the flavors meld.

Season the Snapper:

Pat the snapper fillets dry with a paper towel. Generously coat each fillet with the Cajun or blackening seasoning, ensuring an even layer.

Cook the Snapper:

Heat a large cast-iron, stainless steel, or non-stick pan over mediumhigh heat. Once hot, add a drizzle of cooking oil to the pan.

Place the snapper fillets in the pan. Cook for about 2 – 3 minutes per side, or until the fish is opaque and flakes easily with a fork.

Serve:

Plate the blackened snapper and top each fillet with a generous scoop of mango salsa. Garnish with extra cilantro, if desired.

Make your own blackening seasoning

Pair this dish with coconut rice or a crisp green salad to complete the meal.

If you can’ t find snapper, other firm white fish like grouper, mahi mahi, or tilapia work well too.

82 CANADIANHOMETRENDS. COM