Cocoa Crusted Snapper with Mango Salsa

Cocoa Spice Rub

Ingredients:

2 tablespoons Hershey’s cocoa
1 teaspoon allspice
1/8 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 six-ounce skinless snapper filets
1/2 cup oil

Method:

  1. Dredge snapper filets in cocoa rub.
  2. Sear on medium-high heat for 4 minutes per side.

MangoSalsa

Ingredients:

2 mangos, peeled and diced in small pieces
1 small red onion, diced
1/4 cup cilantro, chopped
1/2 tablespoon hot sauce
1/2 teaspoon jalapeno pepper, chopped
2 limes, juiced
1/4 cup Hershey’s Special Dark (semi-sweet?) chocolate chips
2 tablespoons olive oil
Salt and pepper to taste

Method:

  1. Combine all ingredients together in a medium bowl and stir well.
Yield: 4 servings.

Recipe from Bill Justus,
Executive Chef of Hershey Lodge