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 form 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 sales 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 fie minutes.
This recipe will work with red snapper filets.
Equipment & Utensils needed or 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
Course: Florida Kitchen, Healthy, Main Course, seafoodCuisine: SouthernDifficulty: Easy4
servings15
minutes16
minutes778
kcalIngredients
- For the Pineapple Mango Salsa
2 cups fresh pineapple diced into small cubes
2 ripe mangos diced into small cubes
1/2 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
1/4 cup Flour
1 TBSP Old Bay Seasonings
1/2 tsp pink salt
unsalted butter and olive oil for sautéing
Directions
- For the Salsa
- Combine all ingredients in 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:
- Pre-heat oven to 350 degrees.
Mix flour, Old Bay & salt in a small bowl. Place filets on a board. Lightly dust the fish with the flour mixture. - Heat a large overproof 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 an additional 2 minutes. Place pan in 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.
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 and a dash of lime and a bit of heat from cracked black pepper.
