I have enjoyed so many wonderful seafood dishes this summer including this red snapper dish which is super easy to prepare. This herb crusted fish filet, which is mild in flavor, is beautifully enhanced when combined with the smokey flavors of roasted poblano peppers and the sweetness of the mango avocado salsa.
Avocado Mango Salsa Recipe
ingredients:
- 1 mango, diced
- 1 avocado, diced
- 1/2 small white onion, diced
- 1 small tomato, diced
- 1/4 cup of chopped fresh cilantro leaves
- Juice of 1/2 lime
Directions: Combine all ingredients. Set aside and let stand for 10 – 15 minutes to allow all flavors to meld, while cooking the fish.
Broiled Herb Crusted Red Snapper Fillet
Ingredients
- 1 large red snapper fillet, with skin (enough for two)
- 1 teaspoon of dried paprika
- 1 teaspoon of dried cumin
- 1 teaspoon of dried turmeric
- 1 teaspoon of dried thyme
- 1 teaspoon of ground cinnamon
- salt and pepper to taste
- 1 tablespoon olive or coconut oil, divided
- 1 poblano pepper, quartered lengthwise and cut into long strips
Directions
- Set oven to Broil.
- Wash fish and pat dry
- Lightly grease the bottom of an ovenproof skillet, place fish skin side down
- Brush the top of the filet with 1/2 tablespoon of oil
- Add the paprika, cumin, turmeric, thyme, salt and pepper covering the entire top of the fillet with herbs.
- Place the poblano peppers on top of the fish. Drizzle with the remaining oil.
- Cook fillets for about ten minutes or until fish flakes easily with a fork.
- Top with salsa and serve.
