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.
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