Blackened Snapper with Peach Salad
This recipe for Blackened Snapper with Peach Salad is a delicious mix of fresh cool peach salad with a perfect spice-rubbed snapper fillet.
Red snapper is a catch prized by both commercial and recreational fishermen, known for its mildly sweet, nutty flavor and firm, white flesh. Wild-caught in the US Gulf as part of a sustainably-managed fishery, American red snapper is a highly versatile fish, perfect for grilling, sautéing, and baking.
While the ingredient list for this recipe may seem a bit scary, don’t be fooled, it’s really incredibly easy to make. Simply put together the blackening seasoning before you get started and the rest comes together in no time at all. The blackening seasoning is spicy, so feel free to not use the cayenne pepper if you prefer a little less spice. However, we will say that the combination of the smoky heat from the spice rub combined with the fresh cool peaches and the creamy avocado are a match made in heaven. We love baking the blackened snapper, too, for ease since you can toss the salad together while the snapper fillets bake. You will have more than enough blackening seasoning, which is a bonus since it goes well on any fish you choose to make. This meal is pure summertime on a plate!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
- 4 Sizzlefish Red Snapper Fillets
- 1 tsp Smoked Paprika
- 1 tsp Garlic
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- 1 tsp Dry Mustard
- 1 tsp Coarse Ground Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Kosher Salt
- 1 tsp Cayenne Pepper * optional
- 1 lb Cherry Tomatoes, sliced in half
- 2 Jalapenos, seeded and finely diced
- 2 Large Peaches, sliced into wedges
- 1 Medium Red Onion, sliced thin
- 1/2 Bunch Cilantro, coarsely chopped
- 2 TBSP Fresh Lime Juice
- Zest from one Lime
- Kosher Salt or to taste
- Freshly Ground Black Pepper, to taste
- 1 Avocado, sliced
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a small bowl, combine the smoked paprika, garlic, onion powder, oregano, dry mustard, ground black pepper, cumin, salt, and optional cayenne pepper. Mix well.
- Dry the snapper fillets with a paper towel. Evenly distribute the blackening seasoning over the fillets. Spray or drizzle a little olive oil over the fillets. Rub the spices into the fillets. Place the snapper fillets in the oven and bake for 12 to 15 minutes or until the fillets reach an internal temperature of 145 degrees F.
- While the snapper fillets bake, prepare the salad by combining the sliced cherry tomatoes, diced jalapeno peppers, sliced peaches, chopped from cilantro, lime juice, lime zest, salt and pepper in a large mixing bowl. Toss well to coat.
- Serve the blackened snapper fillets with a generous portion of the peach salad along with gently placing a few slices of freshly sliced avocado and a light sprinkle of chopped cilantro.