Red Snapper is not only delicious but also high in vitamin D, which helps keep our bones strong. and vitamin E which supports healthy red blood cell growth and also offers antioxidant protection for our tissues.
I love red snapper simply pan seared, served with homemade mango salsa on the side. Even if you don’t love fish, you’re sure to enjoy this simple summer dish.
Ingredients for the Fish
1 pound wild caught red snapper*
1/4 teaspoon sea salt
Few grinds black pepper
Pinch ground cayenne pepper
Leaves from 4 stems flat-leaf parsley, for garnish
1 tablespoon salted butter
1 tablespoon extra-virgin olive oil
Season the fish on both
sides with the salt and the black and cayenne peppers. Let it sit while you make the salsa.
Set stove heat to medium-high. Add the butter and oil to a large skillet; once the butter is foamy, lay in the fillets, skin side down. Cook for about 3 minutes, until crisped on the bottom, then use two thin spatulas to carefully flip them over and cook for 2 to 3 minutes on the second side, so the flesh is opaque and just flaky at the center.
Transfer to a platter. Serve with this delicious salsa on the side.
Mango Salsa
1 mango, chopped into 1/4″ pieces
1/3 cup red onion, diced
1/2 red bell pepper, chopped
1/2 tablespoon jalapeno pepper, diced (optional)
2 tablespoons fresh lime juice
1/3 cup cilantro leaves, chopped
1 teaspoon olive oil
Combine the mango, red onion, bell pepper, jalapeno, lime juice, cilantro leaves and olive oil and mix well. Season with salt and pepper to taste. Serve at room temperature with the red snapper. Enjoy!
*The Giant in McLean always has super fresh red snapper!
