Spice Rubbed Red Snapper with Mango-Tomato Salsa

Years ago, I adapted this delicious and simple recipe from the June 1996 edition of Food & Wine Magazine. I recently remade it without the black beans originally called for in the salsa because I actually prefer the taste of a fruit-forward salsa sans starchy beans, as it totally complements the fragrant Caribbean-style spice rub on the fish. Red Snapper is called for here, but you can also substitute with Rock Fish - just check for pin bones along the filets and remove with tweezers as needed. 

MANGO-TOMATO SALSA:
2 medium mangoes, diced
1 small jalapeno pepper, seeded & chopped finely
1 small red bell pepper, seeded and diced
1/4 cup finely chopped red onion
1 medium ripe tomato, seeded and diced
2 scallions, chopped
2 tbsp. chopped fresh cilantro
1 tsp. olive oil
Juice of 1 lime juice
1 tsp. kosher salt

1/2 tsp. black pepper

SPICE RUB:
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. ground cinnamon
1/2 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. kosher salt

2 lbs. red snapper or rockfish (4 filets)

1 tbsp. vegetable or olive oil

Steamed basmati or jasmine rice

Lime wedges

DIRECTIONS:
1. Combine all the salsa ingredients together in a bowl. Taste and adjust seasonings as needed. Cover and refrigerate until ready to use.

2. Combine all the spice rub ingredients together in a small bowl. 

3. Rinse and pat dry the fish filets. Sprinkle the fish on both sides with the seasoning blend. 

4. Heat about 1 tbsp. vegetable or olive oil in a saute pan over medium high heat. Add the fish filets and sear about 2 minutes per side or until lightly browned and cooked through.

5. Plate the fish and serve with the salsa and steamed basmati or jasmine rice on the side.