Pineapple-Crusted Mangrove Snapper with Sweet Potato Wedges
Ingredients:
Sweet Potatoes:
1 sweet potato, cut into 8 wedges
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Snapper:
(2) fillets mangrove snapper, pin bones and skin removed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
¼ cup lemon juice
¼ cup brown sugar
¼ cup white vinegar
¼ cup coconut milk
½ green bell pepper, diced
½ red bell pepper, diced
¼ red onion, diced
¼ pineapple, diced
For the sweet potatoes: Preheat the oven to 350 degrees F. Place the wedges on a baking sheet, coat with olive oil and sprinkle with salt and black pepper. Roast until golden brown and tender, 40 to 45 minutes.
For the snapper: Coat the snapper with 1 tablespoon of the olive oil and sprinkle both sides of each fillet with salt and black pepper. Set aside. Combine the lemon juice, sugar and vinegar in a medium skillet over medium-high heat and cook until reduced slightly and fine bubbles appear, about 2 minutes. Add the coconut milk, bell peppers, onions and pineapple and cook, stirring occasionally, until thickened, 10 minutes. Meanwhile, heat the remaining olive oil until hot in a second skillet over medium-high heat. Add the fish and cook, about 2 minutes per side, and then transfer to an ovenproof plate or dish and pour the pineapple mixture on top. Continue cooking in the oven until bubbly and golden, about 5 minutes. Serve the fish alongside the sweet potato wedges.
Ingredients:
Sweet Potatoes:
1 sweet potato, cut into 8 wedges
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Snapper:
(2) fillets mangrove snapper, pin bones and skin removed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
¼ cup lemon juice
¼ cup brown sugar
¼ cup white vinegar
¼ cup coconut milk
½ green bell pepper, diced
½ red bell pepper, diced
¼ red onion, diced
¼ pineapple, diced
For the sweet potatoes: Preheat the oven to 350 degrees F. Place the wedges on a baking sheet, coat with olive oil and sprinkle with salt and black pepper. Roast until golden brown and tender, 40 to 45 minutes.
For the snapper: Coat the snapper with 1 tablespoon of the olive oil and sprinkle both sides of each fillet with salt and black pepper. Set aside. Combine the lemon juice, sugar and vinegar in a medium skillet over medium-high heat and cook until reduced slightly and fine bubbles appear, about 2 minutes. Add the coconut milk, bell peppers, onions and pineapple and cook, stirring occasionally, until thickened, 10 minutes. Meanwhile, heat the remaining olive oil until hot in a second skillet over medium-high heat. Add the fish and cook, about 2 minutes per side, and then transfer to an ovenproof plate or dish and pour the pineapple mixture on top. Continue cooking in the oven until bubbly and golden, about 5 minutes. Serve the fish alongside the sweet potato wedges.
Ingredients:
Sweet Potatoes:
1 sweet potato, cut into 8 wedges
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Snapper:
(2) fillets mangrove snapper, pin bones and skin removed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
¼ cup lemon juice
¼ cup brown sugar
¼ cup white vinegar
¼ cup coconut milk
½ green bell pepper, diced
½ red bell pepper, diced
¼ red onion, diced
¼ pineapple, diced
For the sweet potatoes: Preheat the oven to 350 degrees F. Place the wedges on a baking sheet, coat with olive oil and sprinkle with salt and black pepper. Roast until golden brown and tender, 40 to 45 minutes.
For the snapper: Coat the snapper with 1 tablespoon of the olive oil and sprinkle both sides of each fillet with salt and black pepper. Set aside. Combine the lemon juice, sugar and vinegar in a medium skillet over medium-high heat and cook until reduced slightly and fine bubbles appear, about 2 minutes. Add the coconut milk, bell peppers, onions and pineapple and cook, stirring occasionally, until thickened, 10 minutes. Meanwhile, heat the remaining olive oil until hot in a second skillet over medium-high heat. Add the fish and cook, about 2 minutes per side, and then transfer to an ovenproof plate or dish and pour the pineapple mixture on top. Continue cooking in the oven until bubbly and golden, about 5 minutes. Serve the fish alongside the sweet potato wedges.