Whole Yellow Tail Snapper and Mango Relish Recipe

Name: Whole Yellow Tail Snapper and Mango Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Whole Yellow Tail Snapper, About 3/4 Pound Size (mine Was 3/4 Pound With The Head On), Descaled And Cleaned, Head On Or Off Is Up To You; 1/2 Tablespoons Olive Oil; Salt And Pepper, to taste; Cilantro Or Flat Leaf Parsley, A Small Handful; 4 slices Lemon; 2 slices Onion; 1 Tablespoon Grape Seed Oil; 1- 1/2 cup Mango, Small Dice; 1/4 whole Small Red Onion, Small Dice; 1/2 whole Jalapeno, Minced; You May Add A Whole Jalapeno, The Seeds Have Heat, So With Or Without Seeds Is Up To You; 1 whole Lime, Juiced; 2 Tablespoons Honey; 1 teaspoon Olive Oil; ⅛ teaspoons Sesame Oil; 1- 1/2 Tablespoon Cilantro Or Flat Leaf Parsley, Finely Chopped; Salt And Pepper, to taste

Servings: persons

1 whole Whole Yellow Tail Snapper, About 3/4 Pound Size (mine Was 3/4 Pound With The Head On), Descaled And Cleaned, Head On Or Off Is Up To You
1/2 Tablespoons Olive Oil
Salt And Pepper, to taste
Cilantro Or Flat Leaf Parsley, A Small Handful
4 slices Lemon
2 slices Onion
1 Tablespoon Grape Seed Oil
1- 1/2 cup Mango, Small Dice
1/4 whole Small Red Onion, Small Dice
1/2 whole Jalapeno, Minced; You May Add A Whole Jalapeno, The Seeds Have Heat, So With Or Without Seeds Is Up To You
1 whole Lime, Juiced
2 Tablespoons Honey
1 teaspoon Olive Oil
⅛ teaspoons Sesame Oil
1- 1/2 Tablespoon Cilantro Or Flat Leaf Parsley, Finely Chopped
Salt And Pepper, to taste

1
For the fish:
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1.
3
Preheat oven to 375 F. 2.
4
If you like, you can get the fish monger to remove the bones for you.
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If not then just cut really close, down one side of the back bone so that the fish can be opened up.
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It will be way easier to remove the bones when the fish has cooked.
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3.
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Score the skin of the fish with a knife a few times, without cutting too deeply into the flesh.
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4.
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Open the fish up and drizzle the olive oil over it.
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Season with salt and pepper, and lay the cilantro, lemon and onion inside of the fish.
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5.
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Heat the grape seed oil (or another type of oil with a high smoke point) in an oven proof skillet over medium high heat.
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6.
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Lay the fish skin side down into the skillet.
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Cook it just to get a nice sear on the skin, about 2 1/2 to 3 minutes.
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7.
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Transfer the skillet to the oven to finish cooking for another 10 to 13 minutes.
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When the bones are easily removed, the fish is done.
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8.
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Transfer the fish to a serving platter, and if they werent already removed, remove all the bones.
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Serve with rice and beans.
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The snapper is mighty tasty just like this.
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But if you would like to, remove and discard the cilantro and onions that you cooked with the fish, and top the fish with mango relish.
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For the mango relish:
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1.
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Stir all of the ingredients together in a medium bowl.
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2.
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Serve relish over fish, shrimp, chicken, or fried tofu.

100

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 16 ingredients. The key ingredients include: 1 whole Whole Yellow Tail Snapper, About 3/4 Pound Size (mine Was 3/4 Pound With The Head On), Descaled And Cleaned, Head On Or Off Is Up To You, 1/2 Tablespoons Olive Oil, Salt And Pepper, to taste, Cilantro Or Flat Leaf Parsley, A Small Handful, and more.

Yes, Whole Yellow Tail Snapper and Mango Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Yellow Tail Snapper and Mango Relish

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