Spiced Blackened Snapper with Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Pan-blackened snapper seasoned with a bold spice blend and topped with a fresh mango salsa for a tropical bite. This caribbean-inspired seafood ready in about 25 minutes blends 6 oz each snapper fillets, paprika, cayenne pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, 6 oz each snapper fillets
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup, diced mango
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño

Instructions

1. Step 1: In a small bowl, combine 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the blackening spice mix.
2. Step 2: Pat dry 4 snapper fillets and evenly rub the spice blend onto both sides of each fillet.
3. Step 3: Heat 2 tbsp vegetable oil in a large cast iron skillet over medium-high heat until shimmering.
4. Step 4: Add the snapper fillets and cook for 3-4 minutes per side until the exterior is darkened and crisp and the fish flakes easily.
5. Step 5: While the fish cooks, combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1 minced jalapeño in a bowl, mixing gently.
6. Step 6: Plate the blackened snapper and spoon the mango salsa generously over the top before serving.