Pineapple-Crusted Mangrove Snapper with Sweet Potato Wedges

Name: Pineapple-Crusted Mangrove Snapper with Sweet Potato Wedges
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 to 2 servings
Ingredients: 1 sweet potato, cut into 8 wedges; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 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

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 1 to 2 servings

Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 1 to 2 servings

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.

Recipe courtesy of Chef Alvarez Bastian, Bimini Big Game Club