Spicy Cajun Snapper with Mango-Avocado Salsa
This Spicy Cajun Snapper pairs tender, pan-seared fish with a fresh mango-avocado salsa. A homemade Cajun seasoning adds plenty of flavor and adjustable heat, while mango, avocado, cilantro, and lime provide a fresh balance to the spicy fish.
Equipment
- Small mixing bowl
- Large mixing bowl
- Large skillet
- Wooden spoon or spatula
- Cutting board
- Sharp knife
Ingredients
Spicy Cajun Seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ to 1 teaspoon cayenne pepper
- ¾ teaspoon dried thyme
- ¾ teaspoon dried oregano
- 1½ teaspoons sea salt
- ¾ teaspoon ground black pepper
Mango-Avocado Salsa
- 1 large mango, peeled and diced
- 1 large avocado, peeled and diced
- ½ small red onion, diced
- ½ medium jalapeño pepper, finely diced
- 2 garlic cloves, minced
- 3 tablespoons fresh cilantro, finely chopped
- 3 tablespoons fresh lime juice
Snapper
- 4 (5-ounce) red or yellowtail snapper fillets
- 2 tablespoons extra virgin olive oil, divided
Instructions
1. Make the Cajun Seasoning
- In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, sea salt, and black pepper.Stir until evenly combined and set aside
2. Prepare the Mango-Avocado Salsa
- In a large bowl, combine the mango, avocado, red onion, jalapeño, garlic, and cilantro.Add the lime juice and gently stir until combined. Set aside while you prepare the fish.
3. Season the Snapper
- Pat the snapper fillets dry. Sprinkle the Cajun seasoning evenly over both sides of each fillet.Gently rub the seasoning onto the fish so it adheres well.
4. Cook the Snapper
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat.Add the seasoned snapper fillets and cook for 3 to 5 minutes per side, depending on their thickness. Add some of the remaining olive oil if needed when cooking additional fillets or if the skillet becomes dry.The fish is ready when it is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
5. Serve
- Remove the snapper from the skillet and serve immediately with the mango-avocado salsa spooned over the top.
Notes
- Adjust the heat: Use ½ teaspoon cayenne pepper for a milder Cajun seasoning or increase it to 1 teaspoon for more heat.
- Cajun seasoning: The seasoning mixture contains salt, so taste the finished dish before adding additional salt.
- Snapper: Red snapper or yellowtail snapper works well. Fillet thickness will affect the cooking time.
- Cooking the fish: Avoid overcrowding the skillet. If necessary, cook the snapper in batches and use the remaining olive oil for the second batch.
- Salsa: Gently fold the salsa ingredients together to help the avocado keep its shape.
- Serving: For the best texture and flavor, serve the snapper immediately after cooking with the fresh salsa on top.