Blackened Red Snapper with Avocado-Tomato Salsa
38g protein. Bold spice crust. Fresh salsa on top.
Whole blackened red snapper with a homemade spice crust, topped with a fresh avocado, cherry tomato, and red onion salsa. A showstopper that takes 25 minutes.
I grew up in Baltimore where blue crabs get all the love, but my uncle used to bring back whole snapper from fishing trips in the Chesapeake and cook them on the grill. That memory stuck with me. Whole fish looks intimidating but it is actually simpler than fillets because the bones keep everything moist.
The blackening spice is what makes this recipe work. Smoked paprika, cayenne, garlic powder, onion powder, thyme, and oregano. You press it into the skin and the flesh, then hit it with a scorching hot cast iron. The spices char and form a crust that locks in the moisture. It smells like Louisiana in your kitchen.
The avocado-tomato salsa on top is not optional. You need that cool, fresh contrast against the heat and char of the fish. Cherry tomatoes, avocado, red onion, cilantro, lime juice. It takes five minutes and turns a good fish into a great one. This is the recipe I make when I want to remind myself that eating 38 grams of protein does not have to feel like a chore.
Blackened Red Snapper with Avocado-Tomato Salsa
Ingredients
- FOR THE BLACKENING SPICE
- FOR THE FISH
- FOR THE AVOCADO-TOMATO SALSA
Instructions
- Mix all blackening spices together in a small bowl. Score the snapper 3-4 times on each side with a sharp knife, cutting about 1/4 inch deep. Rub olive oil all over the fish, then press the spice mixture into both sides and into the cuts.
- Make the salsa: combine avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt. Toss gently and set aside.
- Heat a large cast iron skillet over high heat until smoking. Add a thin layer of oil.
- Place the snapper in the pan and cook 5-6 minutes per side without moving it. The spice crust should be dark and charred but not burned. Reduce heat to medium if the spices start to smoke too heavily.
- Transfer fish to a serving plate. Spoon the avocado-tomato salsa over the top. Serve with lemon wedges.
- To eat: slide a fork along the backbone to remove fillets from the top side, then lift the spine to access the bottom fillet. Serve over rice or with roasted sweet potatoes for a complete meal.