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Pan-fried Red Snapper Fillet

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  • Serves: 6
  • Complexity: medium
  • Origin: recipes
Pan-fried Red Snapper Fillet


  • Fresh Red Snapper Fillet: 2 pounds
  • Flour: 2 ounces (for dusting)
  • Olive Oil: 2 tablespoons
  • Salt and Pepper: to taste
  • White Rice: 1 pound
  • Onion: 1 small
  • Garlic: 3 cloves
  • Cilantro: 8 ounces
  • Mango: 1 large ripe
  • Dark Rum: 2 fluid ounces
  • Thai Fish Sauce: 1 teaspoon
  • Pitaya: 1 medium
  • White Wine: 3 fluid ounces


  1. Rice

    Dice 2 cloves of garlic and 1 small onion. Sautee the diced onion and garlic in the oil add the rice and sufficient water to cook the rice. Add salt to taste. Finely chop the cilantro. Once the rice is fully cooked add the cilantro and stir into the rice.

  2. Mango Sauce

    Peel the mango and cut in chunks. Dice one clove of garlic. Place the mango with the garlic, 1 teaspoon of thai fish sauce, and 2 ounce of dark rum in a cooking pot and cook for about 10 minutes. Add a bit water if the sauce gets too dry. Puree the sauce with a hand blende. Add salt and pepper to taste.

  3. Pitaya Sauce

    Peel the pitaya and cut in chunks. Place the fruit with 3 fluid ounces of      white wine and 1 teaspoon of thai fish sauce in a cooking put and cook for about 6 minutes. Add a bit water if the sauce gets to dry. Puree the sauce with a hand blender. Add salt and pepper to taste.

  4. Red Snapper

    Cut the snapper into medallions and dry with kitchen paper. Season the fish with salt & pepper. Dust the fish in some the flour and sautee on high heat for about 3 minutes on each side.  Place the rice in the center of the plate. Place the fish on top of the rice. Drizzle the sauces around the fish. Serve with a fresh garden salad.