2 snapper filets (approx 5 oz each), skin and pin bones removed

1 tsp canola oil


For the blackening seasoning

2 T smoked paprika

½ tsp cayenne pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp kosher salt


For the relish

½ JAZZ™ apple, small diced

½ mango, small diced

1 jalapeno, charred* and minced (seeds and stem removed)

½ avocado, small diced

1 T finely chopped cilantro

Zest of ½ a lime

2 tsp lime juice

Salt to taste



*to char the jalapeno, stab with a fork and hold close to the flame on your stove-top burner OR broil until black on all sides in your oven.

In a medium bowl, gently stir together all ingredients for relish. Set aside.

Heat a medium/large saute pan over medium/high heat.

Pat both sides of the snapper dry using a paper towel.  Brush the fish lightly with canola oil on both sides and then generously pat blackening seasoning on one side, shaking off any excess.

Once the pan is hot, add the fish, blackened side down first and let sear for 3 minutes.  Flip and sear on other side for 1-2 more minutes, or until dish easily removes from pan and is cooked through.

Place the fish on a plate and then spoon relish over top and garnish with fresh cilantro leaves and a squeeze of lime juice.  Serve immediately.