Blackened Yellowtail Snapper with Mango Salsa & Coleslaw

-I love blackened fish and chicken. Here is a great recipe for blackening the delicious Florida Keys fish called Yellowtail Snapper. The recipe is adapted from a recipe from Big Pine Key Fishing Lodge and Coastal Living Magazine.
Thank you again, Cindy, for passing along this great recipe!

Makes 2 servings

Ingredients:
1 cup cubed ripe mango

1/2 cup fresh cilantro, chopped

1/4 cup chopped red onion

1 jalapeño pepper, minced

2 TBSP fresh lime juice

2 (6-ounce) skinless yellowtail snapper fillets

1 TBSP melted butter

2 tablespoons of the prepared blackened seasoning below:
3 tsp paprika
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
1/2 tsp ground black pepper
pinch of dried thyme
pinch of dried oregano 
(Blend seasonings together in a bowl)

Directions for Mango Salsa:
Combine mango, cilantro, onion, jalapeño and lime juice in a bowl. Cover and chill until ready to serve.

Directions for Blackened Yellowtail Snapper:

First, be forewarned that the blackening is a smoky, albeit delicious technique so you might want to temporarily turn off the smoke alarm in kitchen when you blacken! That being said:
Brush snapper with melted butter, and coat both sides with seasoning.
Heat a large cast-iron or heavy-bottom skillet until hot, about 8-10 minutes. Cook fish 2 minutes on each side or until opaque. Serve with mango salsa, halved pan-roasted baby potatoes or white rice and a great coleslaw like the one below:

My Favorite Cole Slaw

Ingredients:
6 cups finely shredded cabbage (or just use Publix brand Angel Hair cabbage in a bag. Cabbage flavor is muted but still tasty enough for coleslaw)
1 cup finely shredded carrot
1 cup Kraft Homestyle Mayo
1/4 cup cider or white vinegar
1/4 cup sugar
Salt, Coarse or Cracked Black Pepper and unsweetened applesauce to taste
Directions:
In a large bowl, combine cabbage and carrots. In another bowl, make dressing by whisking together the mayonnaise, vinegar and sugar. Now add a teaspoon of salt and a Tablespoon of pepper. Blend this dressing into cabbage mixture. Taste again, adjust salt and pepper to your pallet. If you want a sweeter coleslaw start adding applesauce a teaspoon at a time until the flavor is where you want it. Chill at least two hours, stirring occasionally.

One thought on “Blackened Yellowtail Snapper with Mango Salsa & Coleslaw

  1. Reblogged this on Buying Seafood and commented:
    Fellow blogger munchkinontheroad says this is her favorite fish. I’ve had other types of snapper, but yellow snapper is said to the best. This recipe looks like a nice way to try it, but I bet it would go well with striped bass too!

    Like

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