Spicy Cajun Snapper with Mango Salsa


Lately, our local restaurants seem to think that the only way to serve fish is by deep frying it or grilling it with some salt and pepper and then serving it up with some tartar and chips. I'm not sure about you, but I wouldn't call that a very healthy meal. Why not try something more flavourful and appealing?


On Fridays between Mardi Gras and Easter Sunday, we like to eat fish. Right now, avocados and mangos are affordable, and limes are ready to harvest from our tree, so we're going to eat this very healthy and tasty meal.


This recipe is similar to Blackened redfish, but we left out the butter before adding the seasonings and we changed the variety of fish to one that we can abundantly find here in Australia. The Mangos are from Queensland in our recipe, but if you are in the northern hemisphere, you can often find mangos from Mexico in your grocery store.


This is a bit more expensive than our regular meals, but the recipe makes enough for 4 people. If you buy 4 filets and all of the ingredients, then it will cost around as much as a main at your local restaurant.



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