Red snapper is a popular fish to eat on the East Coast, and it’s no surprise! The fish’ sweet, delicate flavor and consistency makes it versatile with almost any sauce or seasoning. Red snapper is good for your mind and body, as it’s loaded with antioxidants and protein as well as healthy fats like Omega-3s.
We’re introducing a red snapper recipe that’s sure to put the “mm” in Summer! Bursting with a savory citrus flavor, we think this orange mango beurre blanc will be the perfect warm-weather companion to your fish dinner. Pan-searing red snapper is a very popular cooking method, as it allows the fish to soak in all of the flavorful juices on the pan and crisps the skin to mouthwatering perfection. Pan-frying is also healthier than any other type of frying as it uses less oil.
We think this recipe will certainly delight your dinner guests and become a family favorite for many fish meals to come!
Pan-Seared Red Snapper with Orange Mango Beurre Blanc Recipe
- 2 Lbs. Red Snapper, skin on
- 1 Mandarin orange, segmented
- 1 ripe mango, small diced
- 1/2 cup pulp-free orange juice
- 1/2 cup mango puree or nectar
- 1/8 cup champagne vinegar
- 1 stick unsalted whole butter, room temp
Heat a large sauté pan over medium-high heat and add a bit of oil suitable for pan-searing/frying. With a very sharp knife, score (slice) the skin of the snapper several times and then season it with sea salt and fresh cracked pepper.
Sear the fish for 3-4 minutes on each side, starting with the skin side down. remove the fish when it just starts to flake and place it on a paper towel-lined plate. Discard the cooking oil then add the orange and mango juices. Reduce by half then add the diced mango and orange segments.
Turn the heat off and add the butter, swirling it in to incorporate it completely. Season with salt and pepper to taste.
To plate, spoon a bit of the sauce on the plate and then place the fish and top with some more of the fruit for garnish.