Red Snapper with Mango Salsa


  • 4 -4 oz red snapper fillets
  • extra virgin olive oil
  • salt, pepper, paprika & cinnamon (it was used by mistake and tasted quite good)



  1. Rub both sides of fillet with EVOO
  2. season generously with S & P, some paprika and if you are daring….cinnamon


  1. put EVOO into non stick pan, let it heat then add fillets skin side UP and cook about 3 mins and then turn over and cook another 3 or until fish is flaky when separated with fork

Red Snapper with Mango Salsa

Add Mango Salsa on top and serve.   (see Mango Salsa recipe below)

Mango Salsa


  • 2 roma tomatoes seeded & diced
  • 2 mangos, peeled & diced
  • 1 small red pepper, cored, seeded & chopped coarsely
  • 1 small red onion, diced
  • ½  small Jicima peeled & diced
  • ¼ c chopped fresh cilantro
  • 1 med garlic, peeled & minced
  • ½ jalapeño chili, seeded & minced (more if you want!!)
  • 2 limes juiced
  • ¼ c of mango or orange juice

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!