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Blackened Snapper with Mango Peach Shrimp Salsa

Fillets of fresh snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. The addition of chopped shrimp to the salsa garnish raises this entree above the everyday.


  • 2 tbsp red onion, minced
  • 1 fully-cooked cocktail shrimp, diced
  • 1 large snapper filet
  • Blackening seasoning
  • 1 lime, cut in half
  • ½ cup La Mexicana Mango Peach Salsa


  • Season fish with blackening seasoning.
  • Grill or bake in 450F oven 10 – 12 min or until internal temperature reaches 160F.  
  • While fish is cooking: in small bowl, combine red onion, shrimp, mango peach salsa and half of the lime, squeezed.  
  • Place cooked fish on platter and top with mango shrimp salsa.
  • Garnish with second half of lime.
Blackened Snapper with Mango Peach Shrimp Salsa

Prep Time

  • Servings: 2
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes