Red Snapper with Mango Salsa and coconut rice

• 4 red snapper filets
• 2 Tbsp CWG Creole blend
• 1 tbsp olive oil
• 1 tbsp butter

Mango Salsa:

• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• Juice of 1 lime
• 2 tbsp fresh cilantro, green onion or parsley chopped
• CWG Pink Salt and Onion black pepper to taste

Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• Salt to taste

Prep the snapper filets by soaking in salted water for 10 to 15 minutes. Pat dry. Season the red snapper with salt CWG Creole blend. Pan-sear in olive oil and butter over medium-high heat, cooking until the fish is flaky and golden brown on both sides. Prepare the coconut rice by combining jasmine rice, coconut milk, water, and salt in a saucepan. Cook according to package instructions until rice is tender and fluffy. In a bowl, mix mango, bell pepper, red onion, lime juice, cilantro/green onion/parsley, salt, and pepper for the salsa. Serve the snapper over the coconut rice and top with mango salsa.