Ingredients:
2 snapper, catfish, or tilapia fillets, 4–5 oz each
1 mango (skin and seed removed), cut into cubes
1 ripe avocado (skin and pit removed), cut into cubes
Juice of one lime
1 Tbsp blackening spices
1/4 c minced onion
1/2 c chopped cilantro
Salt and pepper
Vegetable oil
salt and pepper
Preparation:
Combine the mango, avocado, lime juice, onion, and cilantro in a mixing bowl. Season with salt and pepper.
Preheat a large sauté or grill pan over high heat and add enough oil to coat it.
Rub the fillets with enough of the blackening spice to thoroughly cover each side. When the oil is hot (almost smoking), carefully add the fillets to the pan and cook for 2 to 3 minutes per side, until a nice, dark crust has developed. The fish is done when it flakes easily with light pressure from your finger.
