Mangrove Snapper recipe

One of the best things about living in Florida and Montana is the fishing. It seems no matter where I am, I have the luxury of fresh fish be it hearty Cobia, Grouper, or Snapper from the Florida Gulf Coast or rich buttery Salmon or Trout from the rivers and creeks in the Northwest.

Ingredients for this Mangrove Snapper Recipe:

• Pineapple
• Mangos
• Limes
• Red bell pepper
• Old Bay Seasonings
• Pink salt, pepper
• Mangrove snapper filets, or any delicate white fish
• Flour
• Olive oil or butter

How to make this recipe:

Make a quick salsa with lime juice and diced pineapple, mangoes, and red bell pepper. Let the salsa rest in the fridge for 30 minutes ( overnight is even better).

Flour the fish filets and season with pink salt, pepper, and Old Bay. Sauté in a skillet quickly to brown and then finish in a 350-degree oven for five minutes.

This recipe will work with red snapper filets.

Equipment & Utensils needed for this recipe:

• fish spatula- buy my favorite HERE. You really need it for this delicate fish.
• Microplane for the lime- buy my favorite HERE.
• mixing bowl
• skillet

If you like this mangrove snapper recipe- try these as well:

• Shrimp & Cod Seafood Chowder
• Simple Salmon Piccata
• Salmon Skillet
• Panko and Herb Steelhead Trout
• Trout en Croute

Nutritional information:

Calories- 778 (includes the salsa), Total Fat- 14grams, Cholesterol- 238mg, Sodium 371mg, Total Carbs- 30.6, Fiber- 3.1 grams, Sugar- 20.3 grams, Protein 25 grams, Vitamin A 70.5%, Vitamin C- 121%, Potassium 1254.6mg

Mangrove Snapper Recipe

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Course: Florida Kitchen, Healthy, Main Course, seafood

Cuisine: Southern

Prep Time: 15 minutes mins

Cook Time: 16 minutes mins

Servings: 4 servings

Calories: 778kcal

Author: Meggen Wilson

Ingredients

For the Pineapple Mango Salsa

• 2 cups fresh pineapple diced into small cubes
• 2 ripe mangos diced into small cubes
• ½ cup red bell pepper diced into small cubes
• juice of one lime
• zest of one lime
• pinch pink salt and pinch of cracked black pepper

For the Snapper

• 4 4-6 oz filets of fresh mangrove snapper
• ¼ cup Flour
• 1 tbsp Old Bay Seasonings
• ½ tsp pink salt
• unsalted butter and olive oil for sautéing

Instructions

For the Salsa

• Combine all ingredients in a large bowl. Cover and let rest at room temperature for 30 minutes to let flavors develop or overnight in the fridge. Let come to room temp before serving over fish.

For the Fish:

• Preheat oven to 350 degrees. Mix flour, Old Bay seasonings, and salt in a small bowl. Place fillets on a board. Lightly dust the fish with the flour mixture.
• Heat a large ovenproof skillet over medium heat. Add 2 tbsp of butter and 1 tbsp of oil. Reduce heat to medium.
• Place filets in the pan- do not crowd or the fish will steam. Sauté the fish for two minutes. With a fish spatula, turn the fish and cook for an additional 2 minutes. Place pan in the oven and bake for another 5 minutes.
• Keep fish warm before serving. Serve with Pineapple Mango Salsa.

Notes

If you do not have mangrove snapper try Red Snapper instead. Any thin white filet would work well with this recipe.

Nutrition

Calories: 778kcal

My sister and I have been fishing a few times lately off the shores of the Florida Gulf Coast. Last August, despite the hot temps and remnants of Red Tide, we found some great brackish water filled with mangrove snapper. This species of snapper is delicate and cooks up quickly with little need for heavy flavoring- do not fry this fish. It is tender and salty on its own and needs just a light butter sauce or in this case, a fresh salsa made with tropical fruits, a dash of lime, and a bit of heat from cracked black pepper.