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Red Snapper with Mango, Avocado, and Fennel Salsa

Andria
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red snapper

Cooking white, flaky fish is almost as easy as popping something frozen into the microwave. Salt, pepper, olive oil, and a few minutes in a skillet is all it takes.

Here is a light, pretty, and very delicious springtime dinner for your easy weeknight rotation. Red Snapper with Mango, Avocado, and Fennel Salsa looks like the fanciest entrée – company-worthy, for sure – or something you ordered at your favorite restaurant. But here’s the secret: This is the fastest, easiest thing you can make.

No kidding. The whole of this dinner will take you 20 minutes, max. And there really isn’t much chance of messing things up. Because while it might sound daunting, cooking white, flaky fish is almost as easy as popping something frozen into the microwave. Salt, pepper, olive oil, and a few minutes in a skillet is all it takes. You really will be amazed. 

And the salsa that goes over this snapper is one you will want to serve on top of grilled chicken, pork, or even tortilla chips. Don’t be afraid of the fennel – it just adds a fresh, herby crunch everyone loves. Prepare to wow your people.

Red Snapper with Mango, Avocado, and Fennel Salsa
1 small avocado, chopped
1 small mango, cored, peeled, and chopped
½ fennel bulb, cored and diced, plus chopped fronds for garnish
Juice of 1 small lime
Kosher salt
1 tablespoon olive oil
2 (6-ounce) red snapper fillets (or any white, flaky fish), rinsed and patted dry with paper towels
Freshly ground pepper

In a small bowl, gently stir together the avocado, mango, fennel, and lime juice. Season with a generous pinch of salt. Set aside.

Heat the olive oil in a heavy skillet over medium-high heat. Season the snapper with salt and pepper. Place the snapper in the skillet and cook until the fish is opaque and golden, about 5 minutes per side.

Place the snapper on two plates, topping each with salsa. Garnish with a sprinkle of chopped fennel fronds.

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