1 cup cubed ripe mango
½ cup fresh cilantro, chopped
¼ cup chopped red onion
1 jalapeño pepper, minced
2 tablespoons fresh lime juice
2 (6-ounce) skinless yellowtail snapper fillets
1 tablespoon melted butter
2 tablespoons prepared blackened or jerk seasoning
Combine mango and next 4 ingredients in a bowl. Cover and chill until ready to serve.
Brush snapper with melted butter, and coat both sides with seasoning. Heat a large cast-iron or heavy-bottom skillet until hot. Cook fish 2 minutes on each side or until opaque. Serve with mango salsa. Makes 2 servings.
Tossed Green Salad
Use any favorite bottled or make-ahead dressing. Try a creamy one to cool the heat of the blackened fish.
Seared Red Potatoes
Microwave baby red potato wedges 2 minutes or until tender. Sauté in oil or butter 3 to 5 minutes or until golden brown.
2004 Black Swan Chardonnay-Semillon ($8). The lively blend reveals hints of melon and honey, pairing well with most seafood.
Serve a Crowd
This recipe easily multiplies for dinner parties. Double, triple, or quadruple all ingredients. Prepare the salsa; cover and chill. Prepare fish as directed, in batches, but only sear the outside; don't cook through. Place on a lightly greased baking sheet. Cover and set aside until ready to serve. If waiting more than 30 minutes, place in refrigerator. Finish by baking at 400° for 5 to 7 minutes, or until fish is opaque and flakes easily with a fork.