Lean snapper is seared until golden and topped with a bright mango-avocado salsa. This light, flavorful dinner is ideal for warm evenings and comes together in about 15 minutes.
Snapper is one of my favorites: it tastes great and a 6 oz fillet is very lean—about 200 calories—so it’s an excellent choice when you want something satisfying but light.
Because snapper is lean, it pairs perfectly with a lively salsa. The mango brings sweetness and juiciness, avocado adds creaminess, red onion provides a sharp bite, citrus brightens everything, and a little chile gives a pleasant kick.
Serve the fish with coconut rice for a tropical touch—this pairing turns a quick weeknight meal into something special.
Seared Snapper with Mango Avocado Salsa
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Ingredients
- 2 6 oz snapper fillets
- 1 tbsp olive oil
- 1 ripe mango diced (about 1 cup). Taste the mango to ensure it’s sweet and ripe.
- 2 tbsp minced red onion
- 1 serrano chile minced, or substitute your preferred chile
- 1/2 avocado diced
- 1 tbsp lemon or lime juice
Instructions
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Prepare the salsa first: combine the diced mango (including any juices), minced red onion, serrano chile, diced avocado, and the lemon or lime juice in a bowl. Season with salt and pepper to taste. Stir gently and let the salsa rest while you cook the fish so the flavors meld.
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Pat the snapper fillets very dry with paper towels—removing surface moisture helps achieve a good brown sear. Season both sides generously with salt and pepper.
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Heat a nonstick skillet over medium-high heat. When hot, add the olive oil and place the fillets in the pan. Cook about 2 minutes per side, depending on thickness; fish cooks quickly, so watch closely. Remove the fillets from the pan and spoon the mango-avocado salsa over each one. For a complementary side, cook coconut rice by combining uncooked rice with coconut milk and water (equal parts) and cooking according to your rice cooker or stovetop instructions.
Nutrition
Nutrition is estimated using a food database and is provided as a guideline for informational purposes.