Mango salsa brings the party to Pan Seared Red Snapper

Pan Seared Red Snapper with Mango Salsa is an easy restaurant-quality main dish, which you can have on the table in less than 20 minutes. This healthy and flavorful red snapper recipe is perfect for a quick weeknight dinner, and, it's also a show-stopping dinner party entrée.

Fish is one of my favorite foods, and luckily, it's available year-round in Florida. I love all fish, but my all-time favorites are grouper and red snapper. Like grouper, snapper has a lean, firm texture. Snapper fillets have a slight pink tinge and a mild fresh taste. A whole fresh red snapper is also a breathtakingly beautiful fish with its glistening red coloring and is highly prized by sports fisherman.

I have a friend whose son is a charter boat captain in Destin. The last time I visited with her, she gave me some fresh red snapper fillets. I couldn't wait to get home and prepare them, and I know you will agree with me, this red snapper recipe is a winner! Of course, if you don't have snapper, you can also use any firm white fish like grouper, halibut, or even tilapia.

All fish including red snapper is high in protein, low-carb, and low in calories. Fish is also an excellent source of protein, potassium, selenium, and vitamin B12. A 6-oz serving of broiled red snapper comes in at roughly 170 calories.

Fresh fish should have a mild briny scent and firm moist flesh. Don't purchase fish that has a strong, fishy odor or is mushy.

So far, I've only talked about the red snapper, and yes, it's moist and delicious, but the crowning glory in this recipe is the mango salsa. Mango salsa like most salsas is flavorful, colorful and full of fresh and healthy fruits and vegetables. This versatile condiment brightens up the fish and enhances the flavor.

Pan Seared Red Snapper with Mango Salsa is an easy dish to prepare but does involve some chopping. The good news is that you can make the salsa up to a day ahead. There is only one caveat. Mango salsa is so delicious; it might not last in your refrigerator until it's time to serve it.

Pan Seared Red Snapper with Mango Salsa

Serves 4

Red Snapper Ingredients:

1.5 lbs Red Snapper fillets, 1/2-inch-thick or less, if fillets are thicker see tips

1 tsp. Old Bay Seasoning

1 tsp. lemon pepper

1 tsp. Krazy Salt, can substitute equal amounts of kosher salt and garlic powder

4 Tbsp. olive oil, divided

1 Tbsp. butter

1/4 cup flour, all-purpose

Mango Salsa Ingredients:

1 ripe mango, peeled, seed removed and diced

1/4 cup pineapple tidbits with juice, can substitute crushed pineapple

1/4 green bell pepper with ribs and seeds removed, chopped

1/4 red bell pepper with ribs and seeds removed, chopped

1 jalapeno pepper with ribs and seeds removed, finely minced

1 clove garlic, peeled and finely minced

1 shallot, peeled and finely minced

2 Tbsp. chopped parsley

2 tsp. lemon juice

Pinch red pepper flakes

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

Mango Salsa Directions:

Add the mango, bell peppers, garlic, shallots, parsley, pineapple, two tablespoons of the olive oil, lemon juice and salt and pepper to a bowl. Stir to combine. Cover and refrigerate for up to 24 hours.

Red Snapper Directions:

Season the red snapper fillets with Old Bay Seasoning, lemon pepper, and Krazy Salt and lightly dredge in flour. Shake off any excess.

Add the remaining two tablespoons olive oil and butter to a large skillet over medium heat. When the oil is hot, add the fillets and sauté 2-3 minutes per side depending on the thickness of the fish. When the fillet becomes opaque and flakes easily with a fork, it is done.

To serve the snapper, spoon a generous amount of salsa over the fish. Enjoy.

Tips:

The mango salsa is fabulous by itself, and you can also use it as a topping for tacos, chicken or even as a dip. I like to spread a small amount of softened cream cheese on a toasted baguette slice and top it with leftover salsa. Voila, a quick, colorful appetizer that will have your guests thinking you spent hours in the kitchen.

Equal amounts of kosher salt and garlic powder can be substituted for Krazy Salt.

If your fillets are over 1/2-inch thick, increase the cook time per side by a minute or two. Additionally, if the fillets are 1-inch or thicker, you will have to place the skillet containing the fish in a hot 425-degree oven for about 4-5 minutes to finish cooking. The safe internal temperature for cooked fish is 145 degrees F when measured with an instant-read or meat thermometer.

Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking and hospitality blog. If you would like more information concerning this recipe including step-by-step photos, visit https://www.gritsandpinecones.com/red-snapper-with-mango-salsa/.