Blackened Snapper with Kiwi-Peach Salsa, Garlic Kale, and Asparagus

Serves 4


  • 4 snapper fillets, or substitute your fish of choice (if using frozen fish thaw completely before using)
  • Blackening seasoning, to taste
  • 2 tbsp. vegetable oil
  • 1 cup kiwi, peeled and small diced
  • 1 cup peaches, peeled and small diced
  • 1/3 cup red onion, small dice
  • 1/2 cup red bell pepper, small dice
  • 2 tbsp. jalapeno, fine dice
  • 1 tbsp. fresh lime juice
  • 1 garlic clove, minced
  • 1 tbsp. cilantro, chopped
  • Salt to taste


  1. Combine the last 9 ingredients in a bowl and season with salt to taste. Set aside in the fridge until the entire meal is ready.
  2. Heat a large sauté pan over medium-high heat. Add 2 tbsp. of vegetable oil to the pan. Season one side of the snapper liberally with blackening seasoning, then cook the fillets in the hot pan for 4 minutes on each side. Set aside on a plate and cover with aluminum foil while kale and asparagus finish cooking.

Ingredients for Garlic Kale and Asparagus

  • 3 garlic cloves, minced
  • 1 bunch asparagus, woody part of stem removed, and the rest cut into 1 inch pieces
  • 2 bunches of kale, rinsed and dried, stems and ribs removed, leaves thinly sliced crosswise
  • 1/2 cup low sodium chicken broth
  • Salt and pepper

Instructions for Garlic Kale and Asparagus

  1. In a large skillet, heat 2 tbsp. of olive oil over medium heat. Add garlic and sauté for 1 minute.
  2. Add asparagus and sauté for 4 minutes.
  3. Next, add kale in batches and toss to coat in oil. When all the kale is added to the skillet add broth to the skillet, cover and steam for 7 minutes. Remove the lid, season with salt and pepper and continue cooking for 3 minutes to evaporate some of the moisture. Serve immediately and enjoy!

Recipe courtesy of Rob Varner of Sheepshead Eats.