Description
A flavor-packed blackened red snapper with a spicy Cajun crust, served with a refreshing fruit salsa.
Ingredients
- 2 tablespoons Cajun Style Seasoning
- 1 teaspoon brown sugar
- 1 tablespoon unseasoned cracker meal
- 16 ounces snapper fillets (preferably two 8-ounce fillets)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 ounces diced mango
- 2 ounces diced pineapple
- 2 ounces diced strawberries
- 2 ounces diced red onions
- 1 tablespoon cilantro, finely chopped
- Pinch of sea salt
- Juice from one lime
- 1 tablespoon brown sugar (for lime margarita sauce)
- Juice from one lime (for lime margarita sauce)
- 1 ounce tequila (for lime margarita sauce)
Instructions
- Combine the Cajun seasoning, brown sugar, and cracker meal in a shallow plate for the coating.
- Pat the snapper fillets dry and cover both sides with the seasoning mix, pressing gently for an even coat.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Place the coated snapper fillets in the pan once hot.
- Cook for about 4-5 minutes on each side until the crust is deeply golden and the fish is cooked through. Remove and keep warm.
- For the fruit salsa, mix diced mango, pineapple, strawberries, red onion, cilantro, sea salt, and lime juice in a bowl until well combined.
- For the lime margarita sauce, whisk together brown sugar, lime juice, and tequila in a small bowl until smooth.
- Serve the blackened snapper topped with the fruit salsa and a drizzle of lime margarita sauce.
Notes
Consider marinating the fillets in lime juice for added flavor. Adjust the spice level according to your preference.