Janette's Tortilla Chip Snapper with Tequila-Mango Salsa Recipe

Name: Janette's Tortilla Chip Snapper with Tequila-Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe mango, diced; 1 red bell pepper, diced; 2 plum tomatoes, diced; 1/2 cup crushed pineapple, strained; 1/2 cup orange juice; 1 tablespoon grated lime zest; 1 lime, juiced; 1 tablespoon tequila; 1 teaspoon minced fresh ginger; 1 tablespoon chopped fresh cilantro leaves; Salt and freshly ground pepper; 2 cups finely crushed baked tortilla chips; 1 teaspoon cayenne pepper; 1 tablespoon curry powder; 1 egg white; 2 dashes hot pepper sauce; Salt and freshly ground pepper; 2 tablespoons olive oil; 1/4 cup white wine; 4 (6-ounce) red snapper fillets

Servings: persons

1 ripe mango, diced
1 red bell pepper, diced
2 plum tomatoes, diced
1/2 cup crushed pineapple, strained
1/2 cup orange juice
1 tablespoon grated lime zest
1 lime, juiced
1 tablespoon tequila
1 teaspoon minced fresh ginger
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground pepper
2 cups finely crushed baked tortilla chips
1 teaspoon cayenne pepper
1 tablespoon curry powder
1 egg white
2 dashes hot pepper sauce
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 cup white wine
4 (6-ounce) red snapper fillets

1
To make the salsa: Combine all ingredients in a small mixing bowl and let stand at least 20 minutes and up to 1 hour.
2
To make the snapper: Toss the tortilla chips with the cayenne and curry powder and spread on a large plate.
3
Whisk the egg white with the hot sauce and season with salt and pepper.
4
Heat the olive oil and wine in a large nonstick saute pan over medium-high heat.
5
Dip each fillet in the egg white, then dredge in the tortilla chip mixture and place in the pan.
6
Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side.
7
Divide the snapper among 4 plates and spoon salsa over the top.
8
Serve immediately.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 ripe mango, diced, 1 red bell pepper, diced, 2 plum tomatoes, diced, 1/2 cup crushed pineapple, strained, and more.

Yes, Janette's Tortilla Chip Snapper with Tequila-Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Janette's Tortilla Chip Snapper with Tequila-Mango Salsa

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