Ingredients

1 1/2 lb snapper fillets
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (16-oz) container peach-mango salsa
1 cup fresh mango (or peaches), diced
1 tablespoon fresh cilantro, chopped

Steps

  1. Preheat oven to 400°F. Season fish with salt and pepper and place on baking sheet. Top with salsa; bake 12–14 minutes and until opaque and separates easily.
  2. Top fish with fresh mango and sprinkle with cilantro.

Always check fish for bones and cook to an internal temperature of 145°F.

Other Preparation Methods

  • Sauté: Heat 1 tablespoon olive oil in large sauté pan on medium-high. Season 1 1/2 lb snapper with salt and pepper and add to pan. Reduce heat to medium; cook 4–5 minutes on each side and until opaque and separates easily.
  • Grill: Preheat grill to medium. Season 1 1/2 lb snapper (3/4-inch thick) with salt and pepper and rub with 1 tablespoon oil. Grill fish 4–5 minutes on each side and until opaque and separates easily.
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