Blackened Snapper with Peach Salsa

Makes 4

Ingredients

• 1 tbsp smoked paprika
• 1 tsp chilli powder
• 1 ½ tsp garlic powder
• 1 tsp dried thyme or mixed herbs
• 1 tsp salt
• 4 snapper fillets
• 1-2 tbsp olive oil

Peach Salsa

• 1 tin peaches, finely diced
• ¼ red onion, finely diced
• ¼ cup coriander chopped
• ¼ cup fresh mint chopped
• 2 tsp lemon zest
• Juice of ½ a lemon
• Pinch of castor sugar
• Pinch of salt
• ¼ green chilli finely chopped (optional)
• 1 tbsp olive oil

Method

1) In a small bowl, combine the first five ingredients and mix together. Pat dry the fish fillets, coat in the blackened seasoning and set aside.

2) In a medium bowl, combine all the peach salsa ingredients and set aside to allow the flavours to infuse.

3) Place a large frying pan on high heat and add the olive oil. Wait for the pan to heat up then add your fish fillets. Cook for approximately three minutes per side or until blackened and cooked through.

4) Serve the blackened snapper topped with the peach salsa and a side of herb rice. ENJOY!

May 2021 - Bea Bagnall
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited