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
- 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.
- 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.