Blackened Red Snapper with Fresh Salsa

Tammy Brownlow


There is nothing like fresh seafood. When I made this the fish came from a fishing trip to the Gulf Coast the night before. I serve this over a simple pasta. The fish and salsa have so much flavor there is no need to season the pasta. If you have the time make the salsa the night before to give the flavors time to combine - you will be glad you did.


★★★★★ 1 vote

5 Min
10 Min


  • 4
    red snapper fillets
  • 1 Tbsp
    olive oil

  • 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
  • ·
    juice of 1 lime

  • 1 1/2 tsp
    ground cumin
  • 1/2 tsp
    smoky paprika
  • 1 tsp
  • 1 tsp

How to Make Blackened Red Snapper with Fresh Salsa


  1. In a medium bowl combine all ingredients for salsa. Refrigerate for a minimum of 4 hours or overnight.
  2. In a large non-stick skillet heat olive oil over medium heat. While skillet is warming sprinkle the fillets with the fish seasoning generously on both sides. (I usually have seasoning left over but it's great on chicken, or shrimp too)
  3. Let the fish cook for 5 minutes on each side. 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!
  4. 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!

Printable Recipe Card

About Blackened Red Snapper with Fresh Salsa

Course/Dish: Fish Pasta
Main Ingredient: Fish
Regional Style: American
Hashtags: #red #snapper

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