Blackened Red Snapper with Zesty Mango Salsa: A Quick Caribbean-Inspired Seafood Delight

Transform your weeknight dinner into a culinary escape with this incredible Blackened Red Snapper, perfectly complemented by a vibrant, fresh mango salsa. This recipe brings the lively flavors of the Caribbean straight to your table in a flash. Delicate red snapper fillets are generously coated in a fiery, aromatic spice blend, then expertly seared in a scorching hot pan to create a tantalizing, caramelized crust while keeping the inside wonderfully moist and tender. The result is a fantastic meal that’s ready in mere minutes, making it ideal for busy evenings when you crave something special yet quick. The most time-consuming part? Dicing the fresh salsa ingredients, which itself is a joy when anticipating such a flavourful dish. Prepare for a sensational dinner that promises to impress with its depth of flavor and beautiful presentation.

Welcome back! I’ve just returned from a spectacular journey, a blissful escape that took me far from the winter chill. While many were battling snow and bracing against cold snaps, I was fortunate enough to be basking in the warmth of a tropical paradise. I won’t gloat too much about enjoying a sun-drenched vacation, but just a short week ago, my view was something truly breathtaking:

But rest assured, reality swiftly set in the moment we touched down back in our wintry world. The contrast was stark, transitioning from azure waters to this:

Our recent adventure was a dream come true – a bucket list sailing trip in the stunning waters of Antigua. Just typing those words sends a delightful shiver down my spine! Raymond and I, along with a fantastic crew of six, including both old and new friends, embarked on an unforgettable journey aboard a 42-foot sailboat. For ten incredible days, we explored the breathtaking waters surrounding this jewel of the Caribbean. We were constantly mesmerized by the stunningly blue waters, displaying every imaginable shade of azure and turquoise, from crystal clear shallows to deep ocean expanses. The wild tropical winds carried us across massive ocean waves, sometimes gentle, sometimes exhilarating. We discovered pristine sandy beaches, enjoyed memorable moonrises painting the sky as waves gently lapped against the boat while we anchored in quiet bays. Our evenings were filled with laughter, sipping wine and playing dice by the soft glow of a flashlight hanging from the decking. Fantastic meals were conjured up on the tiny stove in the galley, proving that gourmet dining isn’t confined to land. Days were spent snorkeling and swimming directly off the back of the boat, encountering flying fish, graceful pelicans, and even a fleeting glimpse of a sea turtle. We savored suntanning on the deck, feeling the gentle rocking motion in smooth waters, and thrillingly held on tight as the boat plowed through rough seas, getting washed by invigorating blasts of spray, and descending into swells so big the horizon momentarily vanished. Falling asleep in our berths at night to the comforting, rhythmic motion of the boat was pure bliss.

Our journey wasn’t without its challenges; tropical winds became so intense that we found ourselves anchored in Mamora Bay for three nights, waiting out the storms. However, this unexpected pause turned into a delightful opportunity to enjoy the amenities of the nearby St. James Resort!

It was at this resort that I savored an unforgettable meal of the most fantastic, tender, moist, and incredibly fresh snapper, delicately prepared in a garlic butter sauce. The exquisite texture and flavor of that dish truly captivated me, and I was inspired to recreate a similar beautiful tenderness in my own kitchen, which ultimately led to this recipe for blackened red snapper. It was a culinary highlight of the trip, profoundly influencing my desire to bring a piece of that Caribbean freshness back home.

Soon enough, it was back on the boat for more adventures. High winds persisted for a good portion of our trip, meaning we did less actual sailing than initially planned, but this only added to the unique character of our journey, leading to more scenic anchoring and exploration.

Our Antiguan adventure began with four delightful days exploring the island’s charms, followed by ten glorious days sailing the open waters. We then rounded off our trip with four more fantastic days relaxing in a charming little beach cabin, soaking in the last moments of tropical bliss. These vivid memories of sun, sea, and exquisite flavors will undoubtedly sustain me through the long Alberta winters ahead. The contrast between our snowy home and the vibrant Caribbean serves as a powerful reminder of the incredible experiences we were so fortunate to have.

During our final four days, we embraced a new kind of adventure by renting a car and exploring Antigua’s inland beauty (driving on the left side of the road was an experience in itself!). I’ll share more pictures and recount our exciting cooking class and food tour escapades in an upcoming post, so stay tuned for more Caribbean inspiration!

It was in Antigua that I discovered and purchased a beautiful cookbook specifically dedicated to mangoes, titled The Magnificent Mango by Caroline Fabre. This delightful book, combined with the fresh snapper I enjoyed, profoundly inspired me to create this most delicious Blackened Red Snapper featuring a fresh mango salsa. This salsa is a vibrant twist on my existing mango pico de gallo recipe, designed to perfectly complement the robust flavors of the fish. Tender, mild snapper fillets are generously coated in a bold, Caribbean-inspired spice rub, creating an irresistible crust that’s packed with flavor. The key is to sear them at intensely high heat in a skillet for just seconds on each side, ensuring the fish remains incredibly juicy on the inside while developing a fantastically caramelized and smoky exterior. To finish, each blackened red snapper fillet is crowned with a fresh, zesty tangle of juicy, sweet mango, bright cherry tomatoes, and a refreshing squeeze of lime, creating an island fiesta for your taste buds. This dish is not just fantastic; it’s a complete dinner that comes together in less than half an hour, bringing a little taste of the tropics directly to your plate, perfect for any occasion.

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Tips for Perfect Blackened Red Snapper with Mango Salsa:

Kitchen Frau Notes: Achieving perfectly blackened fish relies heavily on getting your skillet as hot as humanly possible. A cast iron pan is ideal for this technique because it can reach and maintain the extreme temperatures required without warping, allowing for that signature smoky crust. Additionally, using ghee (clarified butter) as your cooking fat is highly recommended. Ghee has a significantly higher smoke point than regular butter or many oils, meaning it can withstand much higher temperatures before burning, which is crucial for authentic blackening without scorching your kitchen or the food.

This dish is remarkably quick to assemble, especially if you have the mango salsa prepped and your Cajun seasoning mixed (whether homemade or a favorite store-bought blend). The red snapper fillets cook in mere minutes, so it’s essential to prepare the salsa first. Allowing the salsa to sit for a while lets the flavors meld beautifully, enhancing its zestiness. If you plan to serve the snapper with rice, start cooking your rice before you even begin dicing the salsa ingredients. This way, your rice will be perfectly cooked and ready to serve just as the fish comes off the heat, ensuring a seamless and timely meal.

Blackened Red Snapper with Fresh Mango Salsa Recipe

Yields: 4 Servings

Prep time: 15 minutes

Cook time: 5-7 minutes

Ingredients:

For the Fresh Mango Salsa:

• 1 ripe but still firm mango (~400gms/14oz), choose one with good color and a slight give when gently squeezed.
• 8 – 10 cherry tomatoes (about ½ cup when diced), halved or quartered depending on size.
• 2 tablespoons finely diced red onion, soak in cold water for 5 minutes then drain for milder flavor if preferred.
• 1 small clove garlic, finely minced, adds a subtle aromatic depth.
• Zest of one lime, for an intense burst of citrus aroma.
• Juice of one lime (~2 tablespoons), to brighten and balance the sweetness.
• 10 – 12 stalks fresh cilantro (about ¼ cup, chopped), for herbaceous freshness.

For the Fish:

• 4 red snapper fillets, skinless and boneless (~6oz/170gms each), ideally about ¾ to 1 inch thick for even cooking.
• 4+ teaspoons Cajun seasoning mix (see recipe below or use your favorite high-quality premixed blend), adjust amount for desired spice level.
• 2 tablespoons ghee (clarified butter) or a high smoke point oil like avocado oil, essential for achieving the blackening effect.

Instructions:

1. Prepare the Fresh Mango Salsa: Begin by making the mango salsa first, allowing the flavors ample time to meld and deepen. You can even prepare it several hours in advance and chill it for optimal taste. For guidance on preparing the mango, see how to cut up a mango here. Start by carefully slicing the ‘cheeks’ off each side of the mango, then trim the peel from the pit and cut off any usable flesh. Peel the two shallow ‘cheeks’ and dice all the mango flesh into small, uniform pea-sized cubes. You should aim for approximately 1½ cups of finely diced mango. Transfer the diced mango to a medium-sized bowl.

2. Combine Salsa Ingredients: Dice the cherry tomatoes into small pieces, similar in size to the mango, and add them to the bowl. Stir in the finely minced red onion and garlic, the aromatic lime zest, and the refreshing lime juice. Finally, add the freshly chopped cilantro. Gently stir all the ingredients together until everything is well combined. Set the salsa aside at room temperature to macerate and allow the flavors to harmonize while you prepare the fish. If making far in advance, refrigerate and bring to room temperature before serving.

3. Season the Red Snapper: Lay the red snapper fillets on a clean plate or cutting board. Generously sprinkle each fillet with a full teaspoon (or more, to taste) of your Cajun seasoning mix, ensuring both sides of the fish are thoroughly coated. Gently pat the seasoning into the fish to help it adhere.

4. Heat the Skillet: Place a cast iron skillet or a heavy-bottomed frying pan over high heat on your stovetop. Add 1 tablespoon of the ghee (or oil) to the pan. Allow the pan and the ghee to heat until it is very hot – it should be almost smoking. This high heat is critical for creating the blackened crust.

5. Cook the Fish: Carefully lay two of the spice-coated snapper fillets into the extremely hot pan. Ensure you place them with what would be the skin-side (the top side) facing down first. Cook them for precisely 1½ minutes on the first side. The fish should develop a dark, crusty, and flavorful char. Using a thin spatula, carefully flip the fillets and cook them for another 1 to 1½ minutes on the second side. Thicker pieces of fish may require the full 1½ minutes per side, depending on the exact heat of your pan. Once cooked, transfer the fillets to a clean plate and cover them loosely with aluminum foil to keep warm while you repeat the cooking process with the remaining two fillets, adding the second tablespoon of ghee if needed.

6. Serve and Enjoy: Serve the Blackened Red Snapper immediately, ideally alongside fluffy rice (such as coconut rice or plain white rice) and extra lime wedges for squeezing. Spoon a generous amount of the fresh Mango Salsa over each perfectly cooked fillet. Use any remaining salsa as a bright, fresh side salad to complement the rich flavors of the fish. This dish is best enjoyed fresh and hot!

Serves 4.

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Crafting Your Own Caribbean-Inspired Cajun Spice Mix

Kitchen Frau Notes: While not strictly traditional in classic Cajun cuisine, I’ve included allspice as an optional addition to this Cajun Spice mix. Its warm, sweet, and slightly peppery notes add a delightful complexity to the overall flavor profile, imparting a subtle Caribbean vibe that beautifully complements the mango salsa and creates a more unique blend. Feel free to experiment with this addition based on your taste preferences.

Creating your own spice mix ensures freshness and allows for customization to your exact liking. This blend is versatile and can be used not only for fish but also chicken, shrimp, or even vegetables.

Cajun Spice Mix (Homemade)

• 1 tablespoon (3 teaspoons) sweet smoked paprika, for depth and a smoky aroma.
• 2 teaspoons fine sea salt, a crucial flavor enhancer.
• 2 teaspoons freshly ground black pepper, for a sharp, warm kick.
• 2 teaspoons garlic powder, offering a concentrated savory note.
• 2 teaspoons onion powder, for a balanced, underlying sweetness.
• 1 teaspoon dried thyme, adding an earthy, slightly minty flavor characteristic of Cajun blends.
• 1 teaspoon dried oregano, for its robust, aromatic qualities.
• ½ – 1 teaspoon cayenne pepper (I typically use ½ teaspoon for a moderate heat, but feel free to add more if you prefer a spicier kick and bolder Caribbean flair).
• ½ teaspoon ground allspice – optional*, for that unique Caribbean complexity.

Preparation:

In a small bowl, combine all the listed spices. Use a spoon or whisk to stir them together thoroughly until they are uniformly mixed. This ensures that every bite of your blackened fish will have a balanced blend of flavors. Once mixed, transfer the Cajun spice blend to a sealed small jar or an airtight container. Store it in a cool, dark cupboard away from direct sunlight and heat to maintain its potency. When stored correctly, this homemade spice mix will retain its vibrant flavors and aromas for at least 6 months, making it a convenient staple for your pantry.

This recipe yields approximately ¼ cup (4 tablespoons) of spice mix, which is enough for multiple meals, allowing you to easily prepare this delicious Blackened Red Snapper whenever the craving strikes.

Guten Appetit! (Enjoy Your Meal!)

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