Best Red Snapper with Mango Salsa

Here’s my go-to red snapper with mango salsa recipe, featuring fresh fish topped with a bright mix of sweet mango, red onion, cilantro, and lime juice.

This dish has become my summer dinner party favorite, and guests always ask for the recipe. I like to serve it with coconut rice on the side, and there’s rarely any left on anyone’s plate. Perfect for those warm evenings when you want something light but filling, don’t you think?

What Kind of Red Snapper Should I Use?

For this recipe, you’ll want to look for fresh red snapper fillets that are firm to the touch and have a bright, pinkish-red skin (even though we’re removing the skin). While fresh is ideal, good-quality frozen red snapper that’s been properly thawed will work just fine too. When shopping, ask for skinless fillets that are about 1/2 inch thick – thinner fillets cook more evenly and are less likely to dry out. If you can’t find red snapper, other mild white fish like grouper or halibut make good substitutes, though red snapper’s sweet, nutty flavor really makes this dish special.

Options for Substitutions

This recipe has plenty of room for swaps while still keeping the fresh, tropical flavors intact:

• Red Snapper: If you can’t find red snapper, other mild white fish like grouper, halibut, or mahi-mahi work great. Just adjust cooking time based on the thickness of your fillets.
• Old Bay seasoning: No Old Bay? Mix equal parts paprika, celery salt, and cayenne pepper as a quick substitute, or use any seafood seasoning blend.
• Mango: Fresh peaches or nectarines can step in for mango in the salsa. If using frozen mango, make sure to drain excess liquid after thawing.
• Pineapple: You can swap pineapple with diced papaya or extra mango. If using the substitute, add a splash of lime juice to make up for the missing pineapple acidity.
• Shallot: Red onion works well in place of shallot – just use about 2 tablespoons finely chopped.
• Jalapeno: Serrano peppers make a good substitute, or leave it out if you prefer mild food. For less heat, remove the seeds and membranes.
• Fresh parsley: Fresh cilantro or mint can replace parsley for a different twist on the flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking red snapper is overcooking, which can turn this delicate fish dry and rubbery – aim for an internal temperature of 137°F, as the residual heat will bring it to the perfect 140°F. A common error is moving the fish too much while it’s cooking; instead, let it sear undisturbed for 3-4 minutes on each side until it develops a golden crust and releases easily from the pan. For the best texture, avoid using fillets thicker than 1/2 inch, as they won’t cook evenly in a pan-sear method – if your fillets are thicker, consider adjusting the cooking time or using an oven-finish method. When preparing the mango salsa, make it at least 30 minutes before serving to allow the flavors to meld together, and drain excess liquid from the pineapple to prevent a watery salsa that might make your crispy fish soggy.

What to Serve With Red Snapper?

This tropical fish dish pairs beautifully with light, fresh sides that complement its sweet and spicy mango salsa. A simple coconut rice makes the perfect base – just cook your regular rice in coconut milk instead of water to add a subtle tropical flavor that works great with the fish. For vegetables, try roasted asparagus or a mix of grilled zucchini and yellow squash, which won’t overpower the delicate fish flavors. If you want to keep things super simple, a fresh green salad with a light citrus dressing would work perfectly too.

Storage Instructions

Keep Fresh: The cooked red snapper is best enjoyed right away, but if you have leftovers, place them in an airtight container and keep in the fridge for up to 2 days. As for the mango salsa, store it separately in its own container in the refrigerator where it’ll stay fresh for up to 3 days.

Make Ahead: You can prep the mango salsa up to a day in advance – this actually lets the flavors mingle and develop even better! Just keep it covered in the fridge until you’re ready to serve. The fish itself is best prepared fresh, right before serving.

Serve Again: When you’re ready to enjoy any leftover fish, gently warm it in a covered dish in the microwave using 50% power, or place it in a pan over low heat just until warmed through. The salsa tastes great straight from the fridge, no reheating needed!

Preparation Time	15-20 minutes
Cooking Time	6-8 minutes
Total Time	21-28 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 100-110 g
• Fat: 45-55 g
• Carbohydrates: 50-60 g

Ingredients

• 1.5 pounds skinless red snapper fillets (1/2 inch thick or less, adjust as needed if thicker)
• 1 teaspoon old bay seasoning blend
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 4 tablespoons olive oil (use in parts)
• 1 tablespoon butter
• 1/4 cup regular flour
• 1 mango (peeled and diced, approximately 1 cup, frozen and thawed mango can be used)
• 1/2 cup pineapple chunks with juice (can use crushed pineapple)
• 1/4 green bell pepper (seeded and chopped)
• 1/4 red bell pepper (seeded and chopped)
• 1 jalapeno pepper (seeded and finely chopped)
• 1 clove garlic (peeled and finely chopped)
• 1 shallot (peeled and finely chopped)
• 2 tablespoons parsley, chopped
• 2 teaspoons fresh lemon juice
• 1 pinch crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, ground

Step 1: Prepare the Mango Salsa

In a mixing bowl, combine diced mango, chopped red and green bell peppers, pineapple chunks, minced garlic, finely chopped shallots, chopped jalapeno, and fresh parsley.

Drizzle two tablespoons of olive oil and freshly squeezed lemon juice over the mixture.

Season with red pepper flakes, salt, and ground black pepper.

Mix all the ingredients well to ensure even distribution of flavors.

Cover the bowl with plastic wrap and refrigerate the salsa until you are ready to serve.

Step 2: Season and Dredge the Fish Fillets

Use a paper towel to pat the fish fillets dry, ensuring they are free of excess moisture.

Season the fillets evenly on both sides with Old Bay seasoning, Krazy Salt, and lemon pepper.

Once seasoned, dredge the fillets in flour, making sure they are lightly coated.

Shake off any excess flour to avoid clumping and to ensure a crispier texture when cooking.

Step 3: Sauté the Fish Fillets

Heat a large skillet over medium-high heat and add the remaining two tablespoons of olive oil and butter.

Once the oil is hot and the butter has melted, carefully lay the seasoned fish fillets into the skillet.

Sauté the fillets for two to three minutes per side, adjusting the cooking time based on the thickness of the fillets.

The fish is cooked when it flakes easily with a fork.

Step 4: Serve the Dish

Transfer the cooked fish fillets to serving plates.

Spoon a generous amount of the refrigerated mango salsa over each fillet.

Serve immediately and enjoy the fresh and vibrant flavors of this delightful dish.