Ingredients
- 2 medium mangos, peeled, flesh removed and coarsely chopped, about 2 cups
- 1 small jalapeño pepper, seeded, membrane removed, coarsely chopped
- ⅓ cup chopped red onion
- 1 tablespoon freshly squeezed lime juice (about ½ a lime)
- 1 teaspoon extra-virgin olive oil
- ½ cup red bell pepper, diced
- ¼ cup packed flat leaf parsley, minced
- 1 1½ to 2 lb whole snapper, cleaned, scaled and gutted, head and tail intact
- Sea salt and freshly ground pepper
- 1 teaspoon Old Bay seasoning
- All-purpose flour
- Canola oil for frying
About this recipe
SERVES 2 This recipe works with red, yellowtail and mangrove snapper. Drying off the cleaned fish will prevent splattering while frying, and create a nice crispy skin.
Instructions
Place mango, jalapeno, red onion, lime juice and oil in the bowl of a food processor and pulse about 4-6 times until slightly pureed but still chunky. Transfer to a small mixing bowl; stir in red pepper and parsley, set aside.
Preheat oven to 450 degrees. Using a chef’s knife, make three diagonal slits on both sides of the snapper. Thoroughly dry surface and cavity of the fish with paper towels. Season both sides generously with salt and pepper; then, using fingers, sprinkle evenly with Old Bay seasoning.
In an ovenproof sauté pan large enough to hold the fish, heat ¼ inch of oil over high heat. Once the oil is hot and bubbling but not smoking, dust the snapper on each side with flour and carefully place it in the pan.
Fry undisturbed for 3-4 minutes per side, flipping carefully. Transfer pan and finish cooking in the oven until done, about three minutes. Drain on paper towels for a few minutes; then transfer to a serving platter. Spoon mango sauce over fish and serve.
