Discover the vibrant flavors of Crispy Skin Snapper with Mango Salsa – a quick, healthy, and elegant seafood dish. Perfectly pan-seared snapper fillets with golden crispy skin are paired with a zesty mango salsa for a fresh and tropical twist. Ready in just 40 minutes, this restaurant-quality meal is ideal for weeknight dinners or special occasions.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Snapper
4 snapper fillets, skin-on (about 6 oz each)
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
1 tbsp unsalted butter
Lemon wedges, for serving
For the Mango Salsa
1 ripe mango, peeled and diced
½ small red onion, finely chopped
½ red chili (or jalapeño), deseeded and finely chopped
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
Optional: 1 tsp honey (if mango is not very sweet)
Prepare the Mango Salsa
1
In a bowl, combine diced mango, red onion, chili, and cilantro.
Squeeze in lime juice, season with salt, and add honey if needed.
Toss well and refrigerate while you cook the snapper. This allows the flavors to meld.
Prepare the Snapper
2
Pat snapper fillets dry with paper towels—dry skin is essential for crispiness.
Season both sides of the fillets with salt and pepper.
Pan-Sear the Snapper
3
Heat olive oil in a large nonstick or stainless steel skillet over medium-high heat.
Once hot, place the fillets skin-side down. Use a spatula to gently press the fillets flat for the first 30 seconds to prevent curling.
Cook for about 4–5 minutes , skin-side down, until the skin is golden and crispy.
Flip and cook for another 1–2 minutes , until the flesh is opaque and flakes easily.
Add butter in the last 30 seconds and spoon over the fillets for added richness.
To Serve
4
Plate each fillet skin-side up.
Spoon generous amounts of mango salsa over or alongside.
Serve with lemon wedges and optionally a side of coconut rice or sautéed greens.
Tips
Ingredients For the Snapper
4 snapper fillets, skin-on (about 6 oz each)
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
1 tbsp unsalted butter
Lemon wedges, for serving
For the Mango Salsa
1 ripe mango, peeled and diced
½ small red onion, finely chopped
½ red chili (or jalapeño), deseeded and finely chopped
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
Optional: 1 tsp honey (if mango is not very sweet)
Directions Prepare the Mango Salsa
1
In a bowl, combine diced mango, red onion, chili, and cilantro.
Squeeze in lime juice, season with salt, and add honey if needed.
Toss well and refrigerate while you cook the snapper. This allows the flavors to meld.
Prepare the Snapper
2
Pat snapper fillets dry with paper towels—dry skin is essential for crispiness.
Season both sides of the fillets with salt and pepper.
Pan-Sear the Snapper
3
Heat olive oil in a large nonstick or stainless steel skillet over medium-high heat.
Once hot, place the fillets skin-side down. Use a spatula to gently press the fillets flat for the first 30 seconds to prevent curling.
Cook for about 4–5 minutes , skin-side down, until the skin is golden and crispy.
Flip and cook for another 1–2 minutes , until the flesh is opaque and flakes easily.
Add butter in the last 30 seconds and spoon over the fillets for added richness.
To Serve
4
Plate each fillet skin-side up.
Spoon generous amounts of mango salsa over or alongside.
Serve with lemon wedges and optionally a side of coconut rice or sautéed greens.
Tips
Crispy Skin Snapper with Mango Salsa
