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RECIPE: Blackened Fresh Gulf Red Snapper with Alabama Peach & Creole Tomato Salsa

Blackened Fresh Gulf Red Snapper with Alabama Peach and Creole Tomato Salsa

 

 

 

 

 

RECIPE: Blackened Fresh Gulf Red Snapper with Alabama Peach & Creole Tomato Salsa

Ingredients

For the red snapper...

  • 2 Fresh Gulf Red Snapper Fillets (about 1/2 pound)
  • 2 tbsp grapeseed oil, divided
  • 1 tbsp Zatarain's Blackened Seasoning
  • 1 cup Alabama Peach Salsa

For the salsa...

  • 2 tbsp fresh cilantro
  • 1 tsp lime juice
  • 1/4 red bell pepper
  • 1/4 red onion
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp brown sugar
  • 3 Alabama Peaches, peeled and halved
  • 1 Creole tomato, quartered (or comparable size of other tomato variety)

Instructions

Preheat a pan to medium heat. Add one tablespoon grapeseed oil. (Grapeseed oil has a high smoke point, which is important for blackening.)

While oil heats, rinse and pat dry fish. Place fish on plate and drizzle over remaining 1 tablespoon grapeseed oil. Then sprinkle on blackening seasoning, dividing among the two filets, seasoning both front and back.

Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. Your fish should have a blackened crust on both sides and be cooked inside to an internal temperature of 165 degrees Fahrenheit.

Plate and top with a generous portion of peach salsa.

For the salsa...

In a food processor, combine, cilantro, lime juice, red bell pepper and red onion. Pulse for 5 seconds. Add garlic powder, cumin, chili powder, brown sugar, peeled and halved peaches and tomatoes. Pulse for 5-10 seconds until diced. Serve immediately or refrigerate in a sealed container for up to 3 days.


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