BLACKENED RED SNAPPER WITH FRESH SALSA

Blackened Red Snapper With Fresh Salsa image

Provided by Tammy Brownlow

Categories Fish

Time 15m

Number Of Ingredients 14

4 red snapper fillets
1 Tbsp olive oil
FOR SALSA:
3 Roma tomatoes, seeded and diced
1/2 small onion, diced
6 Spanish olives, diced
1 pepper of your choice, seeded and diced - I prefer jalapeno
1 handful of cilantro leaves, chopped
1 lime, juiced
FOR FISH SEASONING:
1 1/2 tsp ground cumin
1/2 tsp smoky paprika
1 tsp salt
1 tsp pepper

Steps:

1. In a medium bowl, combine all ingredients for salsa.
2. Refrigerate for a minimum of 4 hours or overnight.
3. In a large non-stick skillet heat olive oil over medium heat.
4. While the skillet is warming, sprinkle the fillets with the fish seasoning generously on both sides. (I usually have seasoning leftover but it's great on chicken, or shrimp too.)
5. Let the fish cook for 5 minutes on each side.
6. Snapper is a very flaky fish so use a fish spatula to turn them gently. If they break it's not the end of the world... they will still taste amazing!
7. I like to serve the snapper over pasta with the salsa over the top. Any remaining juice from the salsa I spoon over each of the fillets. Enjoy!