Cooking Green Goodness: Blackened Red Snapper Wraps With Avocado Salsa

Today’s quick recipe is a favourite of mine because it’s simple. I prefer to cook this dish using a sturdy white fish, but you can use cod or another more delicate fish. Just be sure to remove the fillet before your fish starts to fall apart in the pan, which can sometimes happen after the fish is cooked. This meal includes red snapper blackened in jalapeno butter, and a silky avocado salsa. Mix together diced pineapple and chilli peppers for an easy to prepare salsa – an exceptional complement to any fish. Enjoy the bonus recipe for Grilled Pineapple Salsa.

Let’s Talk Cooking Terms & Ingredients

It’s easy to have the makings of a meal or two on hand at all times. Different people like to eat different ways, obviously, but certain ingredients belong in every kitchen all the time, and keep nearly indefinitely. Here’s a look at some of the ingredients in today’s recipe including the ones from the ‘green and good‘ team.

Allspice Also called Jamaican pepper or pimento, Allspice is a pungent, dried unripe berry seed pod from a small evergreen tree, the Pimenta Dioica. The fruit is a pea-sized berry which is sundried to a reddish-brown colour. Pimento is called Allspice because its flavour suggests a blend of cinnamon, nutmeg and cloves.

Avocado A fruit we treat as a vegetable. It should be quite soft before opening and eating. A ripe avocado with a squirt of lemon and a dash of salt is one of the great simple treats!

Black Pepper A pinch of black pepper is added to almost every recipe imaginable! Green, white and black peppercorns all come from the berries of the Piper nigrum plant; a smooth woody vine that can grow up to 33 feet in hot humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known peppercorns. Black peppercorns are the strongest of the three varieties. Preground black pepper is sold cracked and coarsely or finely ground. It loses flavour quickly when grounded so should be stored in a cool dark place for no more than three months. Freshly ground black pepper is always best!

Cilantro The leaves of the coriander plant, also called Chinese parsley. Although this herb is widely used in many cuisines, it has a distinctive flavour the may take some getting used to. It can easily be confused with flat-leaf parsley in appearance, so be sure to sniff carefully.

Fillet A boneless piece of fish, chicken or meat.

Jalapeno Pepper A plump, two-inch long chile that may be dark green or red. When dried or smoked, a jalapeno is called a chipotle.

Lime If the lemon did not exist, you could rely supremely on the lime, which has a stronger and less fragrant nature; some call it harsher. The lime takes to very strong flavours.

Pineapple Pineapples have an exceptional juiciness and a vibrant tropical flavour that balances the taste of sweet and tart. Pineapple can be cut and peeled in a variety of ways. Regardless of how you proceed, the first step is to always remove the crown and the base of the fruit with a knife.

Romaine Lettuce This lettuce has long, narrow leaves, crunchy ribs, and a slight tang.

Salsa The Spanish (and Italian) word for “sauce,” salsa usually refers t cooked or fresh combinations of fruits and/or vegetables.

Blackened Red Snapper with Avocado Salsa

  • Servings: 4
  • Difficulty: easy
  • Print

Salsa; an exceptional complement to fish!


  • 1 large snapper fillet (sliced into 8 pieces about a 1/2 inch thick)
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ¼ teaspoon allspice
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • Romaine lettuce, thick stems removed
  • 8 flour or corn tortillas, warmed
  • ½ cup sour cream, or as desired

Jalapeno Butter (optional)

  • 4 tablespoons unsalted butter, softened
  • 2 jalapenos, stemmed, seeded and minced
  • Sea salt and freshly ground black pepper to taste

Avocado Salsa

  • 2 avocados, pitted and diced
  • ¼ cup red onion, finely chopped
  • 2 tomatoes, seeded and diced
  • 2 tablespoons fresh cilantro, finely chopped
  • Juice of 1 lime


  1. To make the jalapeno butter, cream together all the ingredients in a small bowl. Set aside.
  2. To make the salsa, combine all the ingredients in a small bowl.
  3. Mix together the paprika, oregano, garlic powder, all spice, sea salt, black pepper and cayenne pepper. Use this mixture to season the fillets evenly on both side.
  4. Melt the butter in a skillet on medium heat. Before the butter begins to brown, add the fillets to the skillet. Cover and let cook for 5 minutes. Using a metal spatula, turn the fillets over and continue cooking until the flesh barely begins to flake when poked with the tip of a knife, 2 to 3 more. Remove the skillet from the heat. Break the fillet into large chunks.
  5. Warm the tortillas over direct heat for about 10 seconds on each side. Divide the lettuce among the tortillas and fill with equal amounts of the fish. Top with the salsa and sour cream. Roll the bottoms and sides of the tortillas over the filling and serve immediately with lime wedges.

Tips / Bonus Recipe:

Mix together diced pineapple and chili peppers for and easy to prepare salsa that’s an exceptional complement to fish. Enjoy today’s bonus recipe for Grilled Pineapple Salsa.


  • 1 medium pineapple, peel removed
  • 1 tablespoon canola oil
  • ¼ cup finely red onion, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, finely chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cumin
  • Chili pepper, as desired


Prepare the grill for direct cooking over medium to high heat (400 – 450⁰F). Cut the pineapple crosswise into six 1/2 inch-thick slices (do not cut out the core). Brush the pineapple slices on both sides with the oil. Grill with the lid closed until lightly charred and softened, 5 to 8 minutes, turning once. Remove from heat, cut out and discard the core. Coarsely chop the pineapple and place in a large bowl. Add the remaining salsa ingredients to the pineapple and stir until evenly combined.

You can now print this recipe card. Just hit ‘PRINT’ on the above to keep it handy.

See more: Cooking Green Goodness

34 thoughts on “Cooking Green Goodness: Blackened Red Snapper Wraps With Avocado Salsa

      • My family cooks with a lot of salmon. The preparation is serious business since my grandfather is Native American 🙂 When I lived in Central America, we cooked lot of tilapia and dorado. All three of these fish would work wonderfully in your wraps.

        Liked by 1 person

  1. Fantastic recipe. Healthy, quick, easy to make AND delicious! What’s not to like in this?:) We’ll be on the lookout for some red snapper, but we bet some fresh red porgy (which is farmed in the Aegean) will works just as well, right?:) We loved the fact that you used the snapper, because (like in the porgy) its meat is less fatty and firmer.
    Exception work dear Eartha!

    Liked by 1 person

    • Thanks guys! 🙂 I actually enjoy eating porgy. They sell it here and call it black snapper – the colour is dark grey. I find it’s the closest thing to red snapper when cooked escovitch style.
      Appreciate the feedback and info on food from Greece as always. xx


    • Red Snapper is my favourite fish to eat. It’s pretty much the fish I grew up eating. When I was way younger, my mom brought home and cooked Parrot fish, I took one taste and refused to eat anymore. That’s how dedicated I am to Snapper. 🙂
      I’ve actually found snapper fillets in Highland Farms, Metro and Longos if that helps any.
      Thanks for checking out the post!


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