blackened snapper with jazz apple and mango relish
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Blackened Snapper with Jazz Apples & Mango Relish

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


  • 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


  • 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.


*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.