Recipe courtesy of Alvarez Bastian

Pineapple-Crusted Mangrove Snapper with Sweet Potato Wedges

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 1 to 2 servings
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Sweet Potatoes: 

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


  1. 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. 
  2. 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.