Blackened Snapper with Mango Salsa

For the Mango Salsa:
2 In a bowl, combine all of the ingredients and gently toss together. Taste for seasoning and adjust with salt, pepper and lime juice as desired.
For the Blackened Snapper:
5 In a shallow bowl, combine the onion powder, garlic powder, paprika, smoked paprika, oregano, cayenne pepper, salt and pepper. Mix to fully combine.
6 Rinse the fish under cold water and pat very dry with paper towel. Coat both sides with the spice mix and set aside.
7 Preheat a stainless-steel skillet over medium heat for 3-4 minutes. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook until the flesh has lightly blackened, around 2 minutes. Flip and cook the other side until lightly blackened and the thickest part of the fish is opaque and warmed through, around 2 more minutes.
8 Transfer the fish filets to individual serving plates, top with the mango salsa and a drizzle of olive oil. Serve with lime wedges for squeezing and side dish of choice, such as steamed rice.