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Mango Snapper

mango snapper

This recipe came about when I was going to make a mango salsa to go along with my snapper fillets. When I pulled the mangoes out though, they were over-ripe and too soft for a salsa. 

Instead, I puréed the mango along with some other aromatics and made a bright and tropical sauce for which to serve the poached fish fillets in. Even better!

I used vermillion snapper for this that I caught on a Florida fishing trip, but if you can’t find snapper, feel free to use any mild white fish like tilapia, sole, basa/swaii, pike, bass, perch, etc. 

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min
  • Yield4
  • Cuisine
  • Course
    • Main Course
  • Cooking Method
    • Poaching
  • Special equipment
    • Blender

Ingredients

  • 2 ripe mangos, peeled, pitted, and chopped
  • 1 clove garlic, minced
  • 1/2 thumb ginger, peeled and minced
  • 1/2 jalapeño or other chili, seeded and minced
  • 1/4 cup (60ml) coconut milk
  • 1 teaspoon (5ml) fish sauce
  • Juice of 1 lime
  • 1 teaspoon (2g) curry powder
  • 12 baby bok choy
  • 1 cup (250ml) dry white wine
  • 1 tablespoon (4g) salt
  • 4 snapper fillets
  • Freshly cracked black pepper
  • Cilantro to garnish

Preparation

1

Add the chopped mango, garlic, ginger, and chili to a blender and blend on high until very smooth. 

Pour into a pot and simmer over medium low heat for 5 minutes. 

Add the coconut milk, fish sauce, lime juice, and curry powder. Cook for 2 more minutes, then turn down to the lowest setting to keep warm. 

2

Prepare a large bowl of ice water. 

Bring a pot of salted water to the boil. Add the bok choy, cook for 2 minutes, then drain. 

Immediately throw the bok choy into the ice water to shock them. Let them hang out for a few minutes, then gently wring them out to dry. 

3

Bring 1 cup (250ml) water and the wine and salt to 160°F (a bare shimmer, not yet bubbling). 

Add the fish fillets and cook for 2-5 minutes (depending on thickness) or until they’re JUST cooked through. 

Remove from the poaching liquid onto a plate while you put everything together. 

4

Ladle one quarter of the mango puree onto each plate, moving the bottom of the ladle around in concentric circles to form a nice even circle of puree. 

Gently place a fillet into the middle. Crack some pepper over it and scatter everything with fresh cilantro. 

Put three baby bok choy into the corner of the plate, then serve immediately. Enjoy!

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