Spring produce brought a fresh and light salsa with the mango, spring onion, cucumber, capsicum, tomato and avocado from the box last week.
Served alongside blackened wild-caught saddletail snapper and homemade tortillas, this fresh colourful salsa with coriander and mint was divine.
If cooking fish feels a little intimidating, this is a great recipe to start with. Once you get comfortable with seasoning your fish, heating your pan properly and knowing when to turn it, you’ll realise just how easy it can be to prepare at home. The blackened seasoning gives the snapper a beautiful crust, which works so well with the sweetness of the mango, the freshness of the herbs and the creaminess of the avocado. You could easily swap the snapper it for any other fish, chicken or tofu.
If you feel like a little extra in the kitchen, try making homemade tortillas! They’re surprisingly easy to prepare with just flour, extra virgin olive oil, salt and water. I’ve included the recipe below if you’d like to give them a go, but store-bought tortillas or wraps will work just as well if you’re short on time.
Mango Summer Salsa Ingredients
2 ripe mangoes, diced
2 avocados, diced
1 small capsicum, finely diced
1 tomato, diced
1 cucumber, deseeded and sliced
2 spring onions, finely sliced
¼ cup fresh mint, chopped
¼ cup fresh coriander, chopped
Juice of 1 lime
Method
Dice the mangoes, avocados, capsicum, and tomato; deseed and slice the cucumber, finely slice the spring onions and chop the fresh herbs.
Add everything to a large mixing bowl and squeeze over the lime juice.
Gently toss until combined, being careful not to mash the avocado. Set aside while preparing the snapper. Blackened Saddletail Snapper Ingredients
3 large wild-caught saddletail snapper fillets
Extra virgin olive oil, enough to generously coat the base of the frying pan
Blackened Spice Mix
2 tbsp smoked paprika
1 tbsp salt
1 tbsp onion powder
2 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp cayenne pepper
½ tsp dried oregano
½ tsp dried thyme
Method
Combine all the blackened spice ingredients in a small bowl and mix well.
Pat the snapper fillets dry with paper towel, then generously coat each fillet with the spice mixture, pressing it gently into the fish. Shake off the excess seasoning.
Heat a large frying pan over medium heat and add enough extra virgin olive oil to generously cover the base.
Once the oil is hot, carefully add the snapper fillets, working in batches if necessary to avoid overcrowding the pan.
Cook for approximately 4 minutes, depending on the thickness of the fillets, until the outside develops a dark, fragrant crust and the fish is cooked through. Then flip and cook for a further 2 minutes. Aim for an internal temperature of 63°C.
Remove from the pan and serve with the mango summer salsa and warm tortillas.
Cooking tip: The key to a good blackened crust is allowing your pan to heat properly before adding the fish, then leaving the fillets undisturbed while the seasoning develops its crust. You want a deep, toasted colour without burning the spices, so adjust the heat if the pan becomes too hot.
Protein swaps: Salmon works beautifully with the same blackened seasoning, or you can use it to coat chicken thighs and roast them in the oven until cooked through.
Homemade Tortillas (optional) Makes 8 tortillas
Ingredients
2 cups plain flour
¾ cup water
3 tbsp extra virgin olive oil
½ tsp salt
Method
In a large mixing bowl, combine the flour, water, extra virgin olive oil and salt. Stir until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for 2–3 minutes, or until smooth and no longer sticky.
Divide the dough into 8 equal pieces and roll each piece into a thin circle using a rolling pin.
Heat a dry frying pan or skillet over medium heat.
Cook each tortilla for approximately 1–2 minutes on each side, or until golden spots form and the tortilla is cooked through.
Transfer to a clean tea towel and keep covered while cooking the remaining tortillas. This helps keep them soft and pliable. To Serve Place the warm tortillas on a plate, add pieces of blackened snapper and spoon over a generous serving of mango summer salsa. Finish with any extra fresh coriander, mint or a squeeze of lime if desired. This recipe makes 8 tacos.
Happy Cooking, Em from Enzy Nourished.
Fish Tacos with Mango Salsa