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HERSHEY'S Cocoa Crusted Snapper
with Mango Salsa

Cocoa Spice Rub Ingredients:
2 tbl. HERSHEY'S Cocoa
1 teaspoon allspice
1/8 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground pepper
4 six-ounce skinless snapper filets
½ cup oil

Instructions:

  • Combine cocoa and spices to create a rub.
  • Dredge snapper filets in cocoa rub.
  • Sear on medium-high heat for 4 minutes per side.

Mango Salsa Ingredients:
2 mangoes, peeled and diced into small pieces
1 small red onion, diced

 1.

¼ cup cilantro, chopped
½ tbl. hot sauce
½ teaspoon jalapeno pepper, chopped
2 limes, juiced
¼ cup HERSHEY'S Special Dark Chocolate Chips
2 tbl. olive oil
Salt and pepper to taste

Instructions:

  • Combine all ingredients together in a medium bowl and stir well.

Yield: 4 servings

 2.