2 snapper, catfish, or tilapia fillets, 4–5 oz each (we used catfish)
1 mango (skin and seed removed), cut into cubes
1 ripe avocado (skin and pit removed), cut into cubes
Juice of one lime
1 Tbsp blackening spices
1/4 c minced onion
1/2 c chopped cilantro
Salt and pepper
1. Combine the mango, avocado, lime juice, onion, and cilantro in a mixing bowl. Season with salt and pepper.
2. Preheat a large sauté or grill pan over high heat and add enough oil to coat it.
3. Rub the fish with enough of the blackening spice to thoroughly cover each side. When the oil is hot (almost smoking), carefully add the fillets to the pan and cook for 2 to 3 minutes per side, until a nice, dark crust has developed. The fish is done when it flakes easily with light pressure from your finger.
4. Top each fillet with the mango salsa.
Serve with brown rice and black beans, we added corn too and it was delicious! This recipe was so refreshing and light and even though it might seem like a summer recipe, I think it is a great recipe for year around. You know how I feel about mango's (love) so that might have something to do with it.
I hope y'all have a fabulous weekend!