If you’re like me, now that warmer weather is on the horizon, you will be more inclined to ditch the comfort food, laden with carbs, and instead enjoy a lighter perhaps more nutritious meal. Well, today’s recipe is a main course ideal for warmer days and nights – it’s snapper fillet with spicy mango sauce.
This is a super easy dish. The fillet is simply dusted with cornstarch and cooked in a drizzle of oil for a few minutes either side. The sauce gives an interesting flavor, which is just fresh mango, lime juice, jalapeño and shallots. It’s a sweet and spicy layer that complements snapper oh so well.
You can whip up this dish in no time at all. This is the type of dish you can master and easily prepare while your guest sits with you in the kitchen. Open up a bottle of wine when you do. Imagine how cool you will look whipping up this delightful dish while sipping on wine.
Serve snapper fillet with spicy mango sauce for lunch or dinner with rice or veggies. Or as I did, with a blueberry mango salsa – recipe to come.
The mild taste and crispy skin of the snapper, juxtaposed with the soft fruity sauce, is a joy to the palate. It’s a tropical adventure, if you close your eyes real tight!
This is a recipe for two, ideal for date night or lunch with a friend. Give it a whirl the next time a dinner or lunch for two is on the calendar.
Snapper Fillet with Spicy Mango Sauce
Ingredients
Spicy Mango Sauce
- 1 cup fresh mango diced
- 1/3 cup jalapeno diced
- 1 scallion chopped
- 2 tbsp lime juice
Snapper Fillet
- 2 x 8oz snapper fillet skin on
- 2 tsp cornstarch
- 2 tsp olive or grapeseed oil
- Salt and pepper to taste
Equipment & Utensils
- Large skillet
- Blender
Instructions
- Place spicy mango sauce ingredients into a blender and blend on high until ingredients are throughly puréed.
- Set sauce aside until ready to serve.
- Douse skin side of each snapper fillet with 1 tsp of cornstarch.
- Pat the cornstarch onto the fish so that it sticks to the fish, then season both sides of each fillet with salt and pepper.
- Heat oil in skillet then carefully place each fillet into the skillet skin side down.
- Cook on each side for 3-4 mins. Both sides should be golden and the skin crisp.
To Plate
- Take a spoonful of the sauce, and drop it on one side of each plate, then with the base of the spoon, drag the sauce across the plate. This should give you a swoosh effect.
- Place a fillet in the middle of each swoosh and pile desired side on top of, and to the side of the fillet.
