RICHMOND, Va. – Chef Andre Smith of Commonwealth Senior Living made a return visit to the Virginia This Morning kitchen to show Jessica how to make his delicious pan-fried red snapper topped with a mango salsa. Find the recipe below.
Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 14 minutes
Snapper
2 small red snapper, cleaned (gutted) and scaled
1 stalk green onion, sliced on a bias
1 lime, juiced
Salt & pepper to taste
2 tablespoons Sazon Tropical Seasoning
3 cups of seasoned all-purpose flour
3 cups of grapeseed oil
Mango Salsa
1 ripe mango, peeled and small diced
1/4 red bell pepper, seed removed, finely diced
1/2 small jalapeno pepper, seeds removed, finely diced
1/4 orange bell pepper, seeds removed, finely diced
1/8 cup fresh cilantro, chopped
1/2 red onion, cleaned, finely diced
1 lime, juiced
Salt & pepper to taste
1. Rinse the fish in cold water and pat dry with paper towels. Using a sharp knife, make 3 cuts on each side of the fish. (Score the fish to help the fish cook more evenly.)
2. Season the fish inside and out with Sazon seasoning, salt, and pepper. Rub the fish with lime juice. Allow fish sit 10 minutes before cooking to allow flavors to absorb into the fish
3. Dredge fish with flour to coat (Light breading). Pour oil into a large frying pan. The oil should be at least 1 inch deep. Heat the oil over medium-high heat.
4. Slowly place the fish into the heated oil. Make sure that oil doesn’t splash, to prevent burns.
5. Fry the fish, without turning it, for about 6 - 7 minutes, or skin will break. Turn the fish and fry about 6 - 7 minutes more or until the skin is crispy.
6. Transport the fish to a plate lined with paper towels to absorb any excess oil.
7. For the mango salsa, mix all ingredients together in a medium bowl. Top off fish with salsa and enjoy this dish with some of your favorite side dishes. Garnish dish with sliced green onions.
