Pan Seared Mangrove Snapper with Mango Coleslaw

Pan Seared Mangrove Snapper with Mango Coleslaw

Try our Blackened Pan Seared Mangrove Snapper with Mango Coleslaw for a flavorful meal loved by all! This crispy fish recipe, seasoned with zesty blackening seasoning, guarantees a lunch or dinner that's sure to satisfy.

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Prep Time 15

Cook Time 10

Total Time 25

Course Dinner, Lunch

Cuisine American, Cajun

Servings servings

Calories 598.3 kcal

Ingredients

FOR THE MANGO SLAW

1 mango, peeled and cubed
1 carrot, shredded
2 cups shredded purple, red, or green cabbage (about half a cabbage)
1 diced jalapeno pepper
¼ cup chopped cilantro
2 limes, juiced
1 tablespoon honey
salt and black pepper to taste

FOR THE FISH

1 pound snapper fillets, defrosted if frozen
2 tablespoons melted unsalted butter
2 tablespoons blackened seasoning (see below for recipe) or Chef Paul Prudhomme's Redfish Magic
2 tablespoons olive oil

Instructions

Mix the mango coleslaw ingredients in a large bowl. Season to taste with salt and pepper. Refrigerate until needed. This step can be done one day in advance of serving.
Pat the snapper fillets dry with paper towels.
Brush the fish on both sides with melted butter.
Dust blackened seasoning on top and bottom of fish.
Heat oil in a large skillet over medium-high heat. Place the snapper fillets into the skillet. Cook without moving them for 3 minutes.
Using a spatula, carefully flip the fish and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily with a fork.
Remove the snapper fillets from the skillet and transfer them to a serving platter.
Garnish with lemon or lime slices and fresh herbs. Serve with mango coleslaw.

Notes

How to Make Cajun Blackened Seasoning

I have a full post about how to make Homemade Blackened Seasoning.

Here are the ingredients:

2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon thyme
1 teaspoon oregano
½ teaspoon cayenne pepper (add more if you want it spicy)
1 teaspoon black pepper
1 tablespoon kosher or coarse salt

Mix the spices in a small jar and shake until well combined. You will have a little extra. It can be stored in the jar for up to 3 months.

Best Practices For Cooking Fish

For properly cooked fish, ensure the internal temperature reaches 145°F, as measured by an instant-read or meat thermometer.

If you do not have a meat thermometer, observe the fish's texture: it should transition from translucent to opaque and easily flake with a fork when it's finished cooking.

Nutrition

Calories: 598.3kcalCarbohydrates: 38.9gProtein: 49.3gTotal Fat: 29.1gSaturated Fat: 9.9gTrans Fat: 0.5gCholesterol: 114mgSodium: 1250.6mgPotassium: 1446.5mgFiber: 6.3gSugar: 28gNet Carbohydrates: 32.6g

Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!