Blackened Red Snapper with Avocado Corn Salsa

Suggested Pairing: Argentinian Malbec or Burgundy region Chardonnay

Seasoning Mixture:

• 2 tsp kosher salt
• 1 tsp coarse ground black pepper
• ½ tsp cayenne
• 2 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder

Fish:

• 4 (6-8 oz) red snapper filets

• 3 TBSP avocado oil

• 1 lime cut into wedges

• Fresh cilantro- for garnish

Salsa:

• ½ cup fresh or frozen corn

• ½ cup seasoned black beans drained
• ½ cup diced tomato
• ¼ cup diced red onion
• ½ an avocado diced
• 3 TBSP cilantro
• 2 TBSP avocado oil
• Juice of 1 lime
• 2 garlic cloves minced
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp cayenne

Combine all salsa ingredients in medium mixing bowl.   Adjust seasoning as needed.  Cover and let sit in the fridge for an hour or two before serving.

Combine seasoning mixture and coat snapper filets.  When ready to cook heat oil until almost smoking over medium-high heat in a large cast-iron or sauté pan.  Place filets in carefully laying away from you.  Cook without touching, until a dark brown or (blackened) crust has formed and the fish is almost cooked through, about 5-6 minutes.  Flip the fish carefully with a spatula, reduce heat to medium and continue to cook until the fish is cooked through, and completely opaque and flakes easily, about 3 more minutes.  Serve with your favorite rice and vegetable and garnish with lime wedges and cilantro.