Red Snapper with Mango Salsa and Coconut Rice (Fresh, Tropical, Healthy Dinner)

Introduction

Ingredients

For the Snapper

• 4 red snapper filets
• 2 Tbsp CWG Creole Blend
• Salt, to taste
• 1 Tbsp olive oil
• 1 Tbsp butter

For the 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
• Salt and pepper, to taste

For the Coconut Rice

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• Pinch of salt

Instructions

1. Prep the Snapper:
   Soak snapper filets in lightly salted water for 10–15 minutes. Pat dry. Season both sides with salt and CWG Creole Blend.
2. Sear the Fish:
   Heat olive oil and butter in a skillet over medium-high heat. Add snapper filets and cook until flaky and golden brown on both sides (about 3–4 minutes per side, depending on thickness). Remove from pan and set aside.
3. Make the Coconut Rice:
   In a saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer according to package instructions until rice is tender and liquid is absorbed. Fluff with a fork.
4. Prepare the Mango Salsa:
   In a bowl, combine diced mango, bell pepper, red onion, lime juice, and herbs. Season with salt and pepper. Toss gently to mix.
5. Assemble the Dish:
   Serve snapper filets over a bed of coconut rice. Top generously with mango salsa. Garnish with extra cilantro or green onion if desired.

Tips & Variations

• Substitute mahi-mahi or tilapia for snapper if preferred.
• Add diced avocado to the salsa for extra creaminess.
• For extra flavor, grill the snapper instead of pan-searing.

Frequently Asked Questions (FAQ)

• Shop our CWG Creole Blend
• Explore more seafood recipes
• Discover healthy dinner ideas