Chef Adam Glick combines JAZZ apples and snapper for a delicious taco dish
Course: Dinner
Keyword: blackened snapper, fish taco, jazz apples, mango relish
Author: From Bravo TV star and JAZZ apple ambassador Adam Glick
Ingredients
2snapper fillets (approx 5 oz each), skin and pin bones removed
1teaspooncanola oil
For the blackening seasoning:
2tablespoonssmoked paprika
1/2teaspooncayenne pepper
1/2 teaspoongarlic powder
1/2 teaspoononion powder
1/2teaspoonkosher salt
For the relish:
1/2JAZZ (TM) apple, small diced
1/2mango, small diced
1jalapeno, charred* and minced (seeds and stem removed)
1/2avocado, small diced
1tablespoonfinely chopped cilantro
Zest of 1⁄2 a lime
2teaspoonlime juice
Salt to taste
Instructions
In a medium bowl, gently stir together all ingredients for relish. Set aside.
Heat a medium/large sauté pan over medium/high heat.
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.
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.
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.
Notes
*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.