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Pan-Seared Snapper with Honey Mango Sauce

2 tb Barbecue sauce
2 tb Vegetable oil
Six; (6-ounce) red snapper or Chilean sea bass fillets
Vegetable spray for cooking the fish

For the Mango Sauce:
1 tb Vegetable oil
1/3 c Finely chopped onion
1 c Diced fresh mango
1 c Orange juice
1 ts Chopped fresh habanero or scotch bonnet pepper
1 tb Clover honey

1 c Frozen corn kernels; thawed and patted dry
2 tb Freshly chopped cilantro
1 tb Red onion cut into 1/4-inch dice
2 tb Fresh red bell pepper; cut into 1/4-inch dice
1 tb Japanese rice vinegar
2 tb Vegetable oil
Salt and freshly ground pepper

TO MARINATE THE FISH: In a glass or porcelain dish combine the barbecue sauce with the vegetable oil. Dip both sides of the fish fillets into the mixture, cover and set aside at room temperature while you prepare the mango sauce and corn relish.

TO PREPARE THE MANGO SAUCE: In a medium non-stick skillet over moderate heat, heat the vegetable oil. Add the onion, lower the heat, cover and cook for about 5 minutes or until the onion is tender. Add the mango, orange juice, hot pepper and honey and cook, over medium heat, uncovered for 5 minutes. Remove from the heat and cool for a few minutes. In a blender or food processor puree the mixture. Off the heat, return the pureed sauce to the pan, and season to taste with salt.

TO MAKE THE CORN RELISH: In a mixing bowl combine the corn kernels with the cilantro, red onion, bell pepper, rice vinegar, and oil and season with salt and pepper to taste.

TO FINISH THE DISH: Over very low heat, gently reheat the mango sauce. Lightly spray a 10-inch, non-stick skillet with vegetable spray and set the skillet over medium heat for 1 minute. Cook the snapper fillets for 2 to 3 minutes per side or until just cooked through.

TO SERVE: Spoon some mango sauce in the center of a plate. Set a fish fillet on top and spoon the corn relish over the fish.

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