Simple Panfried Curry Snapper with Mango Salsa
This simple pan-fried curry snapper with mango salsa is super easy to make, but so delicious.
Equipment
Ingredients
- For the Fish
- 1 tablespoon flour
- 1 teaspoon curry powder
- ¼ to ½ teaspoon cayenne pepper
- salt
- 2 6-ounce snapper fillets
- 1 teaspoon grapeseed oil
- 1 teaspoon butter
- For the Salsa
- 1 cup diced fresh mango you may substitute papaya
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely diced red onion
- 1 - 2 teaspoons finely chopped Jalapeno pepper or Serrano for more heat
- Chopped cilantro about 2 tablespoons or to taste
- Juice of ½ lime about 2 teaspoons, or to taste
- Large pinch salt
- Pinch sugar if needed
Instructions
- Prepare the Mango Salsa: Mix the salsa ingredients together in a small bowl. Taste for tartness, add a pinch of sugar if too tart.
- Check the fish for any pin bones then season with salt and freshly ground pepper. Mix the flour, curry powder, and cayenne together. Sprinkle over both sides of the fish.
- Heat the oil and butter together in a large skillet over medium heat. Add the fish and cook until cooked through, about 2 - 3 minutes per side. Do not overcook the fish. Serve the fish with the salsa.
Notes
It is always best to allow the salsa to sit for 15 minutes or so to allow the flavors to blend.
Nutrition
Serving: 1 servingSodium: 262mgSugar: 28gCholesterol: 68mgCalories: 225kcalPolyunsaturated Fat: 4gSaturated Fat: 2gFat: 7gProtein: 35gCarbohydrates: 4g
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