Looking for a fast and flavorful fresh fish dinner? Combine fresh homemade peach salsa with a quick cooking pan-seared Blackened Red Snapper for the ultimate weekday dinner made in just 10 minutes time.
My husband loves to go deep sea fishing. Each summer he looks forward to Florida red snapper season. With that being said, I find myself trying to come up with new ways to cook red snapper. Blackened red snapper or any fish in general seems to be one of my favorite ways to cook this white fish. One day I got extra creative and topped my homemade peach salsa on top of the blackened snapper. It was so good, and has now become a family favorite!
- Red Snapper – If you can’t get your hands on red snapper you can use any variety of snapper or white fish like grouper, mahi mahi, or tilapia. Just know depending on the thickness of the fish will depend on the cooking time.
- Grape Seed Oil – I like to use grape seed oil for this recipe because it has a higher smoke point then traditional olive oil. Other oils to use that have a high smoke point are canola, avocado, peanut or even corn oil.
- Blackening Seasoning – I make a lot of my own blackening seasonings. This way I can control exactly what is in it. If you don’t want to make your own you can also buy blackening season in the spice aisle at your local grocery store.
- Peach Salsa – I love to make my homemade recipe, however you can also find peach salsa in the refrigerated section in the produce aisle or near the deli!
Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil.
While oil is heating, rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two filets, seasoning both front and back.
Place fish fillets on the oiled frying pan. Cook on medium heat for 5 minutes, flipping once. The red snapper should have a nice blackened crust on both sides. The internal temperature should 165 degrees Fahrenheit.
Plate each snapper fillet and top with a generous portion of peach salsa (about 1/4 – 1/2 cup salsa for each filet).
Red snapper has a hue of red to it, but is not bright red. When cooked it turns more toward a shade of white.
If you are grilling snapper, it’s best to keep the skin on. For a recipe like this where you bake the snapper you can remove the skin. It’s completely up to you.
Red snapper is a lean, moist, white flaky fish that is a firm texture. Red snapper has little to no fish taste to it and will take on any seasoning you pair it with.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Prep – Like any recipe prep all your ingredients first so that the recipe moves quickly.
- Dry – Make sure you dry your fish completely by patting it with a paper towel prior to seasoning and cooking. This will ensure a nice crispy crust.
- Season – Use your hands and make sure the fish is coated with blackening season all over and on both sides. After all, this is a recipe for blackened red snapper!
- Internal Temperature – To ensure the fish is cooked properly check the internal temperature using a meat thermometer. The internal temperature for fish should be 165 degrees Fahrenheit.
If you love fish you will love my red snapper recipes and more!
If you make this blackened red snapper recipes, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Blackened Red Snapper with Peach Salsa
- Stove Top
- Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil.
- While oil is heating, rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two fillets, seasoning both front and back.
- Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. The red snapper should have a nice blackened crust on both sides. The internal temperature should 165 degrees Fahrenheit.
- Cut snapper if needed into 4 equal pieces. Plate each snapper fillet and top with a generous portion of peach salsa (about 1/4 – 1/2 cup salsa for each filet).
- Don’t be afraid to use your hands to massage the seasoning into the fish, and don’t forget to season both sides.
- Serve on top of wilted spinach if desired.
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