Snapper Fillet with Mango and Jalapeño Salsa with baby cos salad recipe.

Serves: 6-8 people

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Enjoy the delicate balance of snapper fillets paired with a zesty mango and jalapeño salsa, accented by fresh dill, alongside a crisp baby cos salad for a refreshing and sophisticated meal.

Ingredients

For the Snapper Fillet:

• 6-8 snapper fillets, skin on

• Salt and pepper, to taste

• 2 tablespoons olive oil

For the Mango and Jalapeño Salsa:

• 1 large ripe mango, diced

• 1 small red onion, finely chopped

• 1 jalapeño, deseeded and minced

• Juice of 1 lime

• 1/4 cup fresh dill, chopped

• Salt, to taste

For the Baby Cos Salad:

• 4-6 baby cos lettuces, leaves separated and washed

• 1/4 cup extra virgin olive oil

• 2 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• Salt and pepper, to taste

Step 1: Prepare the Mango and Jalapeño Salsa

• In a medium bowl, mix the diced mango, red onion, jalapeño, lime juice, and dill. Season with salt to taste. Set aside for the flavors to blend.

Step 2: Season the Snapper Fillets

• Season the snapper fillets on both sides with salt and pepper.

Step 3: Cook the Snapper

• In a large skillet, heat olive oil over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until the skin crisps. Flip carefully and cook for another 3-4 minutes or until the fish is just cooked through.

Step 4: Prepare the Baby Cos Salad

• In a large bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing. Toss the baby cos lettuce leaves in the dressing until well coated.

Step 5: Serve

• Arrange the cooked snapper fillets on plates. Spoon the mango and jalapeño salsa over the fillets. Serve with the dressed baby cos salad on the side.

This dish perfectly marries the flavors of the sea with the freshness of fruit and herbs, creating a delightful culinary experience that's sure to impress.

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