Every time I cook fish at home I ask myself why I don’t cook more fish.
It’s such a healthy protein and so quick and easy to put together for a hearty meal. I am an even bigger fan when the fish is fresh from the ocean and can serve as inspiration for a delicious lunch or dinner.
My husband and I recently spent our anniversary weekend at Folly Beach, SC, a really special place to us as it’s where we were engaged in July of 2014. Hard to believe that was 3 years ago and we’ve been married for a whole year as of last weekend! Anyway, I’m always up for a good excuse to get to the beach and no trip is complete without a stop at the seafood market on the way out of town. We stopped at Crosby’s on Folly Island for some Carolina shrimp and also grabbed the most gorgeous Pink Snapper!
When I cooked up the fish the day after getting home, I really wanted the light and flaky fish to shine. I briefly marinated it with lime juice and chili powder, then pan seared it, and topped it with a bright and fresh mango salsa. We enjoyed our fish with some rice and local broccoli but any of your favorite sides will do. I think this fish would be great leftover and cold on top of a salad too!
How often do you cook fish?
- 2 Pink or Red Snapper filets, 3-6 oz. each
- ¼ c fresh lime juice
- 1 t lime zest
- 1 t chili powder
- ¼ t sea salt
- ⅛ t ground black pepper
- 1 medium ripe mango, diced
- 2 T red onion, minced
- 3 T fresh parsley, chopped
- Mix the lime juice, zest, chili powder, salt and pepper in a small bowl. Place the Snapper filets in a shallow, rimmed dish and cover with the marinade. Allow to marinate 10-15 minutes.
- While the fish marinates, prepare the mango salsa by mixing all ingredients. Allow to rest until ready to serve.
- Heat a large skillet to medium-high heat, add the fish then pour the marinade over top. Cook until opaque and cooked through, about 10-13 minutes total depending on the thickness of your filets.
- Top with the mango salsa and serve immediately. Leftovers can be stored for up to 3 days once completely cooled.