Coconut-Lime Pan-Seared Snapper with Fresh Mango Salsa (Gluten-Free, 15-Minute Recipe)
This quick and vibrant fish dish features flaky snapper fillets seared in coconut oil and finished with a squeeze of lime, paired with a refreshing mango salsa for a burst of tropical flavor. Perfect for a light, gluten-free meal in just 15 minutes!
- 2 6-oz fillets snapper fillets, skinless
- 1 tbsp coconut oil
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 1 whole lime, zested and juiced
- 0.75 cup mango, diced
- 0.25 cup red bell pepper, finely diced
- 2 tbsp red onion, minced
- 2 tbsp fresh cilantro, chopped
- 0.5 tbsp jalapeño, seeded and minced
- 1 tsp extra virgin olive oil
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Instructions
Pat snapper fillets dry and season both sides with sea salt, black pepper, and half the lime zest.
⏱️ 1 minuteHeat coconut oil in a large nonstick skillet over medium-high heat until shimmering. Add snapper fillets and sear for 2-3 minutes per side, or until opaque and easily flakes with a fork.
⏱️ 6 minutes 🌡️ Medium-highWhile fish cooks, combine mango, red bell pepper, red onion, cilantro, jalapeño, olive oil, and the remaining lime zest and juice in a small bowl. Toss to combine.
⏱️ 3 minutesTransfer cooked snapper to serving plates and top generously with fresh mango salsa. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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