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Blackened Red Snapper with Peach Salsa

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 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 194kcal
Author Katie


  • 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 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