Sautéed American Red Snapper with Melon and Mango Salad

Ingredients:
1/2 cantaloupe, julienned
1/2 honeydew, julienned
1 mango, julienned
2 tablespoons honey
1/2 cup seasoned rice vinegar
2 tablespoons chopped cilantro
1 tablespoon chopped mint
1 teaspoon chopped basil
¼ teaspoon chili paste

1 cup seedless watermelon, large dice
1 cup honey dew, large dice
1 cup cantaloupe, large dice
1 cup casaba melon, large dice
1 teaspoon salt
1 teaspoon sugar
1 lime, juiced
2 tablespoons chopped cilantro
2 tablespoons Michelob beer

6 each 8-10 ounce Red Snapper fillets, scaled and scored, pin bones removed
Salt and pepper to taste
Flour, to dust fillets
1 tablespoon Canola oil
1 tablespoon butter

 

Melon salad:

  1. Julienne half the cantaloupe and honeydew and the mango.
  2. Mix together the honey, rice vinegar, 2 tablespoons of chopped cilantro, 1 tablespoon chopped mint, 1 teaspoon chopped basil and the ¼ teaspoon chili paste and toss with the julienned melon and mango.
  3. In a separate bowl, mix together the diced melon and gently toss with the salt, sugar, lime juice, and the additional 2 tablespoons cilantro.
  4. Bring 2 tablespoons of beer to a boil, reduce to 1 tablespoon, cool and add to the mixture.
  5. Season the snapper fillets with salt and pepper and dust with flour. Divide the six fillets in two large preheated sauté pans with 1 tablespoon of canola oil and 1 tablespoon of butter, skin side down. Cook over medium to high heat for about 3-4 minutes. More of the cooking needs to be done on the skin side so it’s nice and crispy. Turn and continue cooking for an additional 2-3 minutes.**

To serve:
Line six large heated plated with a section of banana leaf cut to fit. Place about ½ a cup of the diced melon mixture slightly off center and shingle the julienned melon/mango off the side. Plate the snapper fillets so that some of each melon is showing. Serve immediately.

Try another chef's recipe using domestic, sustainable seafood.

 

HOME