Recipe courtesy of Alvarez Bastian
Print
Pineapple-Crusted Mangrove Snapper with Sweet Potato Wedges
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
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Snapper Meuniere

Recipe courtesy of Emeril Lagasse

Salt-Crusted Snapper

Recipe courtesy of Haylie Duff

Creole Baked Red Snapper

Recipe courtesy of Keith Neubert

Roasted Red Snapper with Rosemary

Recipe courtesy of Giada De Laurentiis

Sashimi of Snapper with Sea Urchin and Truffles

Recipe courtesy of Roy Yamaguchi

Family Snapper with Black Bean Sauce

Recipe courtesy of Ching-He Huang

Grilled Red Snapper with Tropical Fruit Salsa

Recipe courtesy of Jorge Salt and Co.

Grilled Red Snapper with a Fresh Citrus Salad

Recipe courtesy of Tino Feliciano

Capicola and Citrus Crusted Snapper with a Lemon Butter Sauce

Recipe courtesy of Emeril Lagasse

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Extra Virgin

11:30am | 10:30c

Taco Trip

12pm | 11c

Taco Trip

12:30pm | 11:30c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
11pm | 10c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
3am | 2c

So Much Pretty Food Here