Crispy Red Snapper with Mango Chili Salsa
Crispy Red Snapper served on a bed of purple cabbage slaw and drizzled with sweet and spicy mango chili salsa.
True Refrigeration Corporate Chef, Chad White
1 Hour
15 minutes
4-6
Ingredients for the Slaw
- 1 small head purple cabbage shredded
- 1/2 small head green cabbage shredded
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 2 carrots shredded
- 4 scallions chopped
- 1/2 cup cashews crushed
- 1 bunch cilantro chopped
- 2 limes for zesting and juicing
- 2 tablespoons sesame oil
- 1/2 cup edamame beans blanched and sautéed
- 1/4 cup plus more to taste soy sauce
- 1 tablespoon crushed red pepper
To make the Slaw
Mix all ingredients, including lime zest and juice, soy sauce, sesame oil and seasonings.
Ingredients for the Salsa
- 2 mangoes small dice
- 1/2 jalapeño brunoised
- 1/2 shallots brunoised
- 1 tablespoon ginger minced
- 2 tablespoons diced basil
- 1 red pepper brunoised
- 1 lime for zesting and juicing
- 2 tablespoons olive oil
- Salt to taste
To make the Salsa
Combine all prepared ingredients in a bowl and refrigerate to chill.
Ingredients for the Red Snapper
- 1 (2 1/2 to 3-pounds) whole red snapper
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
To make the Red Snapper
Cut fish into 4 to 6 ounce portions. Incise the snapper and season with salt and pepper. In a skillet on medium high heat, sear skin side down with olive oil and butter until crispy. While the skin is getting crispy, continuously baste the flesh side of the fish with the hot butter and oil. Once the skin is crispy, turn the fish over in the pan and remove from the heat. Let it rest in the hot pan for 2-3 minutes.
To serve, spoon slaw onto a serving plate and place the cooked fish on top. Top with the mango chili salsa and garnish with fresh green onion and cilantro.
