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.
It sounds amazing, Chef J!!! Mouth – watering!!!!
Thank you KK!