Recipe courtesy of Alvarez Bastian
Pineapple-Crusted Mangrove Snapper with Sweet Potato Wedges
Total:
1 hr
Active:
15 min
Yield:
1 to 2 servings
Level:
Easy
Total:
1 hr
Active:
15 min
Yield:
1 to 2 servings
Level:
Easy

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
  • 1/4 cup lemon juice
  • 1/4 cup brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup coconut milk
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, diced
  • 1/4 pineapple, diced

Directions

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. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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