Blackened Red Snapper with Peach Salsa

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.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 194kcal

Author Katie

Equipment

Stove Top

Ingredients

1 lb. Red Snapper
2 tablespoon Grape Seed Oil divide
2 tablespoon homemade blackening season
1 cup peach salsa divided

Instructions

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 ¼ - ½ cup salsa for each filet).

Notes

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.

Nutrition