pan-seared red snapper medley

It’s a long day….you just got off from work and you are tired and haven’t eaten dinner yet. You are torn between ordering food delivery (maybe pizza) or cooking a quick healthy meal. After weighing your options, you finally settle on cooking a quick healthy meal instead of ordering. Well, congratulations on taking a step towards living a healthy lifestyle! (Smile) Many of us are faced with this question in our daily lives… order food or not to order….to cook or not too cook. Many times this decision is based on convenience and not necessarily on what suits and nourishes our bodies.

The beauty about cooking your meals is that you know exactly what goes into it and you are more likely to use certain ingredients in moderation or not to use certain ingredients that could be unhealthy for you.

Since you are hungry and tired but still made the awesome decision to cook a meal today, let’s not waste any further time and get cooking. We will be making red snapper medley. This delicious recipe is a combination of fresh pan-seared red snapper, mango, herbs and vegetables.

red snapper

Ingredients Needed (Serving for 1): 

  • 1 fillet of fresh red snapper
  • 2 radish roots
  • cherry tomates
  • freshly chopped dill
  • ½ of a mango
  • ½ teaspoon of chopped rosemary
  • ½ teaspoon of freshly cracked black pepper
  • ¼ paprika
  • 1 teaspoon of polenta or flour
  • salt to taste


Cut the red snapper fillet into chunky cubes and transfer them into a mixing bowl.

Mix the following ingredients with the fish: rosemary, black pepper, rosemary, paprika, sprinkle of polenta (To coat the fish and prevent it from breaking up) and a little salt to taste. Mix all the ingredients and ensure that the fish is coated nicely.

Using medium heat, add a little olive oil into a medium frying pan. Once the pan is hot, add in the coated red snapper cubes and cook on each side for about 2-3 mins until each side is slightly gold brown. Remove for stove and let it rest.

Using a fresh ripe mango, peel the skin and dice it into small cubes.

Chop each of the radish roots into 4 pieces.

Cut the cherry tomatoes into halves.

Now that all the major components of this is done, its plating time! Yay!! and next, tasting time….can’t wait!

Transfer the pan-seared red snapper into a serving plate, toss in the mango cubes, cherry tomatoes and sprinkle with freshly chopped dill. Mix it all up and drizzled with olive oil and sprinkle in a little bit more freshly cracked black pepper. Dinner is served. Bon Appetite!

red snapper


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