Recently some friends went offshore and brought back enough beautiful Yellowtail Snapper to share with those of us who couldn’t fish that day. When I get access to Yellowtail Snapper, I like to prepare it very simply, in order to savor the delicious, light and delicate texture. My go-to preparation is a saute with a light sauce (eg. herb/wine/butter) or fresh fruit salsa, in order to not overpower the fish. For this dish, I made a pineapple and orange salsa — a cold, crunchy compliment to the hot and savory fish.
Yellowtail Snapper is a beautiful fish. When cooked, it is mildly flavored and simply delicious. Serve with some jasmine rice, a green salad, or just about anything, but the main course will really shine!
Yellowtail Snapper with Orange & Pineapple Salsa
Prep time
Cook time
Total time
An easy and tasty way to enjoy fresh Snapper with a fruity salsa.
Author: My Delicious Blog
Recipe type: Seafood
Cuisine: Seafood
Serves: 2
Ingredients
For the Fish:
- 2 Yellowtail Snapper fillets
- ¼ c. all-purpose flour
- 2 tsp. olive oil
- 1 Tb. unsalted butter
- Kosher salt
- Freshly ground black pepper
For the Salsa:
- 2 oranges, peeled & chopped (I used Minneolas). Reserve the juice.
- ½ c. fresh pineapple, chopped (reserve the juice)
- ½ jalapeno, seeded and minced
- 2 scallions, thinly sliced
- 2 Tb. fresh flat-leaf parsley, chopped
- 1 Tb. honey
- ⅛ tsp. kosher salt
- freshly ground black pepper (to taste)
Instructions
- Prepare the salsa by placing all ingredients in a small bowl and mixing well. Be sure to mix in some remaining pineapple and orange juices. Cover and place in refrigerator until ready to serve.
- Heat a nonstick skillet over high/medium heat. Toss in olive oil and butter.
- Season the flour with salt and pepper; dredge the fish fillets in the seasoned flour.
- Place fillets in hot pan. Reduce heat to medium.
- Cook approx. 1-2 minutes on first side, then turn and cook other side 1-2 minutes.
- Remove from pan and place on serving dish. Top with salsa.
