Yellowtail snappers are amongst some of the tastiest fish to have on your dinner menu! When shopping for yellowtail snapper in the supermarket look for a bright yellow body with the pelvic scales intact and either a red or pink lateral line and a glossy white belly. Now let us discuss the yellowtail snapper recipe that we like to cook so much. This dish is usually served cold, and it is a simple dish made by boiling sweet corn together with two teaspoonsfuls of lemon juice and a tablespoon of lemon pepper.
When preparing the yellowtail snapper recipe use a small frying pan to heat olive oil. After heating it, add the yellowtail snapper fillets and wait for them to pop in about a minute or so. It is important to flip them over each time so that both sides get cooked evenly. Drain off any excess oil, and place the fillets on a paper plate to drain.
Serve with another simple aioli sauce, like the baked potatoes. For this recipe, I used thin sliced summer squash and reduced the amount of seasonings to just a teaspoon. I pureed the squash, added a little garlic, some sea salt, and hot sauce, rolled it up into a spiral shape and inserted into the tin, which had been baking the vegetables. It was delicious! I will definitely try this recipe with chicken next time.
For this yellowtail snapper recipe I wanted to serve a light and summertime dish, and to this end used mango avocado chutney instead of the spicy hot pepper sauce. The mango avocado chutney is made by simply blending ripe, green mangoes and avocados together in a blender until smooth and creamy – about three minutes, depending on the size of your blender. Add a little water to help it blend better, and set aside to let it cool down. Once cool, simply strain into a bowl, and add any additional ingredients as desired. This recipe uses a little more than the yellowtail snapper recipe called “Baked Beans” from our archives, but I thought the change of pace would be enjoyable for most people.
This recipe uses a slightly different approach than the one listed above and utilizes canned fish. In this recipe, I used white fish that was prepared with oil instead of butter and reduced the seasonings to just a couple of drops (or even less, if you add more onion, garlic, cumin, hot pepper sauce, etc.) The end result was a fish that was not only light but also had a fantastic flavor.
A quick note about cooking – always remember to soak your yellow tail snapper in water that has been brought to a boil, and then allowed to cool before adding it to your recipe. Do not wait until it has been sitting for a few minutes – it will retain too much moisture and it will be tough to carve when it is chilled. I usually mix mine in my blender half-way through the process, and then I’ll drain it and add it to the recipe, and sometimes stir it some when it’s cooled. It also helps the texture stays light, rather than heavy, as is common with cooked or drained fish.
The mango avocado chutney is a delicious and easy way to use this versatile orange. The chutney is made by blending ripe mangoes, avocado, and Chiles in a blender until smooth and creamy. I like to use it on crackers, rice, vegetables, chicken, or anything else. If you’re not too worried about it last all day long (or night), you can store the mango avocado chutney in an airtight container in the fridge. Just be sure to not refrigerate it when it is still warm, as the chutney tends to thicken while it is cold.
Another great ingredient that helps this dish stand out is the scotch bonnet pepper. This herb is commonly used in Mexican dishes, but it’s also found in Southern cooking. In a blender or a food processor, combine crushed scotch bonnet pepper, lime juice, and tomato paste. You can add this to your yellow tail snapper as is or you may choose to puree it with other ingredients. I find that pureed scotch bonnets give the fish a great flavor, especially when mixed in with shrimp or crab.