Mangrove Snapper with Pineapple-Mango Salsa

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.

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.

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

Delicate Mangrove Snapper needs only the simplest of seasonings

Florida mangrove Snapper

4 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

Our haul after a morning of fishing off the shores of Boca Grande

Method: Prep time 15 minutes cook time 10 minutes

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. Recipe below.

Pineapple Mango Salsa

2 cups fresh pineapple diced into small cubes
2 ripe mangos diced into small cubes
1/2 red bell pepper diced into small cubes
juice of one lime
zest of one lime
pinch of pink salt and pinch of cracked black pepper

mango, pineapple, red bell pepper and lime juice

Method

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.
This is also delicious the next day over yogurt for breakfast.