Whole Fried Snapper with Tropical Sweet Chili Salsa & Warm Vegetable Slaw Recipe


Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 1 Servings


For the mango tropical salsa
  • 1 cup peeled, diced mango
  • 2 tablespoons diced sweet onions, like Vidalia
  • 1 jalapeño, seeded and diced
  • 5 cloves garlic, minced
  • Small bunch cilantro, chopped
  • 2 limes juice
  • Salt
For the sweet chili sauce and snapper
  • 1 ounce crushed red pepper flakes
  • ½ cup brown sugar
  • 1½ cups pineapple juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (1¼–1½ pound) cleaned, whole yellowtail snapper
  • Salt and black pepper
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • Vegetable oil for frying
For the warm vegetable slaw
  • 1 tablespoon olive oil
  • 0.33 cup julienned carrots
  • 0.33 cup julienned yellow squash
  • 0.33 cup julienned zucchini
  • 0.33 cup julienned fennel
How to Make It
    To make the mango tropical salsa
  1. Combine mangoes, onions, jalapeños, and garlic in a medium mixing bowl. Stir in cilantro and lime juice. Add salt to taste. Transfer to a covered container and refrigerate until needed.
  2. To make the sweet chili sauce
  3. Place crushed red pepper flakes, brown sugar, and pineapple juice in a medium saucepan over medium-high heat. Bring to a boil. Mix cornstarch and water in a small bowl to form a slurry. Stir slurry into pineapple mixture and stir until thickened. Cover and keep sauce warm on low heat.
  4. To prepare the snapper
  5. Score fish with diagonal cuts on both sides. Season both sides of the fish with salt and pepper to taste. Mix flour and cornstarch on a large plate. Dredge fish in mixture. Place enough oil in a large, heavy sauté pan so that it will come halfway up the side of the fish. Heat oil in pan over medium-high heat. Add fish and fry for 4 minutes per side or until cooked through.
  6. To make the slaw
  7. While fish is frying, place olive oil in a medium sauté pan over medium heat. Add julienned carrots, squash, zucchini, and fennel and sauté until just al dente. Set aside.
  8. To assemble
  9. Place vegetables in the center of a dinner plate. Lay fish atop vegetables. Mix ½ cup warm sweet chili sauce with mango tropical salsa. Place warm salsa alongside the fish. Drizzle sweet chili sauce atop the fish. Serve immediately.

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