Live Naturally Magazine
Export date: Tue Aug 3 6:42:27 2021 / +0000 GMT

Blackened Snapper with Jazz Apples & Mango Relish


Blackened Snapper with Jazz Apples & Mango Relish

Chef Adam Glick combines JAZZ apples and snapper for a delicious taco dish

  • 2 snapper fillets (approx 5 oz each), skin and pin bones removed
  • 1 teaspoon canola oil

For the blackening seasoning:

  • 2 tablespoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt

For the relish:

  • 1/2 JAZZ (TM) apple, small diced
  • 1/2 mango, small diced
  • 1 jalapeno, charred* and minced (seeds and stem removed)
  • 1/2 avocado, small diced
  • 1 tablespoon finely chopped cilantro
  • Zest of 1⁄2 a lime
  • 2 teaspoon lime juice
  • Salt to taste
  1. In a medium bowl, gently stir together all ingredients for relish. Set aside.

  2. Heat a medium/large sauté pan over medium/high heat.

  3. Pat both sides of the snapper dry using a paper towel. Brush the fish lightly with canola oil on both sides and then generously pat blackening seasoning on one side, shaking off any excess.

  4. Once the pan is hot, add the fish, blackened side down first and let sear for 3
    minutes. Flip and sear on other side for 1-2 more minutes, or until dish easily removes from pan and is cooked through.

  5. Place the fish on a plate and then spoon relish over top and garnish with fresh cilantro leaves and a squeeze of lime juice. Serve immediately.

*to char the jalapeno, stab with a fork and hold close to the flame on your stove-top burner OR broil until black on all sides in your oven.