Private Chef Tammy Jones shares her recipe for delicious blackened snapper fillets topped with a salsa made from fresh seasonal melons, strawberries, pineapple and cilantro.

Recipe from Chef Tammy Jones – Private Chef

Chefs Peter Jovetic and Tammy Jones preparing blackened snapper.

4 fillets Snapper (local if you can get it)
Blackened Seasoning Mix
For the Salsa:
1/4 cup Strawberries, diced
1/4 Pineapple, diced
1/4 Cantaloupe melon, diced
1/4 Honeydew melon, diced
1 Tbsp Cilantro, chopped
Juice of one lime
Pinch of salt

For the Fish
Lightly coat snapper fillets with the blackened seasoning and then place fillets in a large pan over medium heat. Turn fillets after 5 to 7 minutes. Do not worry if the fish has blackened spots on it, the fish is not burnt… it’s just why they call the seasoning blackened! Once turned, place pan in a 300°F preheated oven for 5 minutes to cook through.

NOTE: Chef Tammy recommends Paul Prudhomme’s Seafood Magic® Seasoning.

For the Salsa
In a large bowl mix all the ingredients together and let stand for at least 30 minutes before serving to allow the flavours to infuse.

When the fish is finished cooking, place fillets on a platter and top with fruit salsa. Serve, and enjoy!

Gosling’s Wine of the Week
Gosling’s have paired Chef Tammy’s snapper with Eroica Riesling 2012. The wine is bright and packed with fruit flavours of lime and peach. It is well proportioned with sweetness but has plenty of natural acidity. It reveals a mineral spice from the aroma straight through to the finish.

The retail price is $28.75 and it’s available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 15th, 2014

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