Mangrove Snapper with Peach Peppadew Salsa
Prep time
Cook time
Total time
Any white, flaky fish will work wonderfully with this delicious salsa made with fresh peaches and spicy peppadew peppers.
Recipe type: Seafood
Cuisine: Seafood
Serves: 2
For the Peach Peppadew Salsa
  • 6-8 Peppadew peppers, chopped
  • 1 ripe peach, peeled and chopped
  • ½ lime, juiced
  • 1 Tb. flat leaf parsley, chopped
  • 1 Tb. red onion, chopped
  • 1 Tb. celery, chopped
  • pinch kosher salt
  • pinch freshly ground black pepper
For the Fish:
  • 2 (6-8 oz) Mangrove Snapper fillets (or any other light, white fish)
  • pinch kosher salt
  • pinch freshly ground black pepper
  • 1 Tb. olive oil
  • 1 Tb. unsalted butter
  1. Prepare the salsa: combine all ingredients in a small bowl. Refrigerate until ready to use.
  2. Heat a non-stick skillet to medium/high and add butter and olive oil.
  3. Sprinkle fillets with a pinch of salt and pepper.
  4. Add fillets to hot pan.
  5. Cook about 2 minutes, then flip (the edges should be crispy).
  6. Reduce heat to medium so they don’t scorch.
  7. Cook another 2 minutes on the other side, then remove and serve with the salsa.
If you want to add a little extra, tasty crunch (and height) to your dish, try some of these tortilla strips:
1) Place 1 flour tortilla flat on a cutting board and, using your chef's knife, slice it into thin strips.
2) Heat 1 Tb. olive or vegetable oil in a small non-stick skillet over medium/high heat.
3) Place strips in pan and allow them to brown, turning periodically, until crisp.
4) Top your fish with these tasty strips :)
Recipe by My Delicious Blog at