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).
- 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.
Serving: 4oz. | Calories: 194kcal | Carbohydrates: 4g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1064mg | Potassium: 658mg | Fiber: 1g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg