For the Fish:

• 2 Snapper Fillets (6 oz each)
• 1 ½ tsp Iberia Organic Extra Virgin Olive Oil (plus more for drizzling)
• ¾ tsp Iberia Minced Garlic
• ¾ tbsp Iberia Oregano
• Iberia Garlic Salt with Parsley – To taste
• ¾ tbsp Iberia Lemon Juice
• Italian Seasoned Breadcrumbs
• Iberia Jasmine Rice

For the Mango Salsa:

• 1 cup Diced Fresh Mango
• 1 tbsp Iberia Lemon Juice
• 2 tbsp Chopped Fresh Cilantro
• ¼ cup chopped jalapeño
• ¼ cup chopped red onion

Snapper:

Rinse and pat the snapper fillets dry with paper towels.

Rub each fillet with Iberia Organic Extra Virgin Olive Oil.

Season with Iberia Garlic Salt with Parsley, Iberia Minced Garlic, and Iberia Oregano.

Coat with Italian Seasoned Bread Crumbs.

Place the fillets in the air fryer basket.Air fry at 400°F for 8-10 minutes, or until the fish is golden, crispy, and flakes easily with a fork.

Mango Salsa:

In a bowl, combine diced mango, red onion, fresh cilantro, jalapeño, Iberia Lemon Juice, and Iberia Extra Virgin Olive Oil.

Toss well and let the flavors meld together while the fish finishes cooking.

Serve the snapper fillet with a side of Iberia Jasmine Rice, and your choice of salad.

Top the fillet with a generous spoonful of mango salsa.

Enjoy.