This is probably one of the best fish recipes I tasted and one that the whole family will like for sure, because it is so yummy with the crispy crust and the mango salsa. Just like sunshine for the taste buds!
This recipe is from famous Florida Keys Chef Bobby Stoky and I like it even more because I cooked it for a culinary contest I entered as a Yummy Mummy blogger, and guess what…I won!!! OMG!! I was so surprised and so thrilled!
Yellowtail snapper, hog snapper, mutton snapper, grouper and dolphin or mahi-mahi are just a few of the Keys' scale fish preferred by chefs. At restaurants throughout the island, you can find sautéed yellowtail or snapper with a variety of sauces and accompaniments.
For this recipe, Chef Bobby Stoky uses homemade onion rings and Panko breadcrumbs, which makes a crispier and lighter crust. The Key limes and mango give this dish a tropical feel, greatly appreciated at this time of year. Enjoy!
Key Lime Butter (prepare in advance)
3 Key limes (juiced) (note: real Key limes are really small – if you get the larger regular ones, juice only 1 ½ lime
½ stick of butter
2 tablespoon of coconut milk
Fish
2 filets of snapper type fish
½ large onion, sliced thin for onion rings
½ cup Panko breadcrumbs
1 cup flour
½ tablespoon of blackening spice
2 eggs, beaten
2 tablespoon of vegetable oil, for frying
Mango Salsa
½ ripe mango, diced
½ green pepper, diced
¼ red onion, diced
2 Key lime, juiced (or one regular lime)
1 tablespoon cilantro, chopped
Salt and pepper to taste
Directions
Key Lime Butter (prepare in advance)
Melt butter over medium heat, add coconut milk, and key lime juice.
Remove from heat and let rest at room temperature.
Fish
In a large, deep sauté pan or fryer, preheat enough vegetable oil to cover onions. Heat oil to approximately 350°. In a medium bowl place 1 cup flour and blackening spice. Toss sliced onions in flour mixture and lightly shake off any excess flour. Place dusted onion rings into hot oil, and fry for 4-5 minutes, stirring occasionally, until dark brown. Remove onions from the oil, and place on paper towels.
Allow onion rings to cool to room temperature, then using a kitchen knife or a food processor, chop onion rings until they are about the size of the panko breadcrumbs. Place them into a medium bowl with panko crumbs, and mix well.
Dredge filets through remaining flour, then through the beaten eggs, and then press the filets into the onion/bread crumb mixture.
Preheat oven to 350F. Place a large sauté pan on the stove and add enough oil to just coat the bottom of the pan. Make sure oil is hot! Place battered filet into the sauté pan and sauté over medium high heat for 2-3 minutes per side, or until onion crust is lightly browned. Remove filets from pan and place onto an oven-proof dish. Place dish into preheated oven and cook until the filet is white throughout, approx. 4-5 minutes. Remove filet from oven.
Top with Key Lime Butter and Mango Salsa, and enjoy!
Mango Salsa
Place chopped fruits, vegetables and herbs into a medium sized bowl. Add lime juice, salt and pepper to taste.
Now savour closing your eyes and imagine you are in the Florida Keys by the sea....
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