Crusted Snapper with Mango Salsa
Crusted Snapper with Mango Salsa
Serves 4
10 min.
active cooking time
25 min.
total cooking time
Ingredients
A note about gluten: When a gluten-free panko is used, this recipe is gluten free.
2 tbsp.
canola oil
1 cup
panko breadcrumbs
2 tbsp.
Kowalski's Taco Seasoning
1 ½ lbs.
fresh snapper fillet(s), skin removed, cut evenly into 4 portions
1 tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
14 oz.
Kowalski's Fresh Mango Salsa (from the Prepared Produce Section).
1
avocado, pitted, peeled and diced
- warm prepared rice, for serving
- lime wedges and chopped fresh cilantro, for garnish (optional)
Directions
- Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.
- In a large sauté pan, heat oil over medium-high heat.
- Add panko and taco seasoning to the pan; cook and stir until breadcrumbs are golden-brown (about 3 min.). Remove from heat; set aside.
- Pat snapper dry with a paper towel; season with salt and pepper.
- Arrange snapper on prepared baking sheet; top evenly with toasted panko.
- Bake fish in preheated oven until flaky and opaque throughout (10-15 min., depending on thickness of fish). Remove from oven; set aside.
- In a small mixing bowl, toss mango salsa with avocado.
- Divide warm rice between 4 serving dishes; top with fish and salsa.
- Garnish with lime wedges and cilantro; serve immediately.
Tasty Tip:
- Cod can be used in place of snapper in this recipe.
