“Pan Seared Caribbean Red Snapper with Mango Butter”
By Executive Chef Mark Shoopman, CEC, CFBE
4 each 6 – 8 ounce Red Snapper fillets, skinned and boned
¼ cup Seasoning blend, recipe follows
1 pound Whole butter, softened
1 each Large ripe mango, finely diced
1 tablespoon Honey
1 tablespoon Cilantro, chopped
As needed Good quality olive oil
1 ½ tablespoons Chili powder
1 tablespoon Good quality smoked paprika
2 tablespoons Sea salt
1 tablespoon Freshly ground black pepper
1 tablespoon Dried Oregano
1 tablespoon Cayenne pepper
1 tablespoon Dried Thyme
1 tablespoon Granulated garlic
1 tablespoon Onion powder
1 teaspoon White pepper
-Mix all ingredients and store in an air tight container. Store unused portion.
In a large bowl combine the softened butter, honey, cilantro and mango and mix thoroughly. Allow to chill completely in the refrigerator.
Preparation and Presentation:
Heat your cast iron skillet to medium - high heat.
Generously season both sides of the fillets with the seasoning mix. Place the fillets in your preheated cast iron skillet with just enough olive oil to lightly coat the bottom. Cook until done, turning once, about 2-3 minutes per side. When the fillets are done, (135 degrees internally), remove them from the grill and allow them to rest a minute. Place the fillets on heated dinner plates, spoon a dollop of the mango butter on top so it melts over the fillet and enjoy!
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