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Baked Snapper with Mango-Avocado Salsa

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 15 min Total 35 min Method: OVEN Main: snapper

Snapper fillets bake quickly with a light cumin seasoning and get a cool topping of mango, avocado, lime, and cilantro. The sweet and creamy salsa pairs well with the mild fish. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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Food safety

Bake snapper to 145°F or until opaque and it flakes easily. Use one board for raw fish and a different clean board for the salsa, since the salsa is eaten raw. Wash all produce, including the mango and avocado skins, under running water before cutting.

Allergens: fish

Equipment

  • baking dish
  • medium mixing bowl
  • knife
  • 2 cutting boards
  • instant-read thermometer

Ingredients (for 4 servings)

  • 1.5 pounds snapper fillets
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 ripe mango, peeled and diced
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped

Directions

  1. 1. Heat the oven to 400°F and lightly oil a baking dish. Wash the mango, avocado, onion, jalapeño, cilantro, and lime under running water before cutting.

  2. 2. On a clean board, dice the mango, avocado, onion, and jalapeño. Toss in a bowl with the lime juice, cilantro, and a pinch of the salt. Cover and refrigerate.

  3. 3. On a separate board used only for raw fish, pat the snapper dry. Lay it in the baking dish.

  4. 4. Brush the fish with the oil and season with the cumin, remaining salt, and black pepper.

  5. 5. Bake 12 to 15 minutes until the fish is opaque and flakes easily with a fork. Fish should reach 145°F in the thickest part.

  6. 6. Spoon the cold salsa over the hot fish and serve right away.

  7. 7. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Dicing mango and avocado for a fresh salsa while fish bakes.

Affordable substitution

Use frozen tilapia or swai fillets thawed in the refrigerator overnight, and thawed frozen mango chunks.

Optional variation

Add 1/2 cup of diced fresh pineapple to the salsa.

Leftovers & storage

Cool and refrigerate the fish and salsa separately within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat fish to 165°F until steaming hot; eat the salsa cold within 1 day.

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