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