How to Cook Red Snapper with Mango Salsa | On the Hook

red snapper fillets

🥗Healthier: tilapia fillets

💰Cheaper: catfish fillets

Tilapia is lower in calories and catfish is often less expensive.

mango

🥗Healthier: pineapple

💰Cheaper: canned peaches

Pineapple offers a similar sweetness and acidity, while canned peaches are often cheaper.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: green bell pepper

Serrano peppers are slightly spicier, while bell peppers are milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a fresh flavor, and green onions are often cheaper.

Welcome to the cooking demonstration.

Introduce the American red snapper and mention its local delicacy status.

Show the carcass of the fish from a previous episode.

Mention the importance of scaling the fish and that the skin will be left on.

Portion the red snapper fillet into manageable pieces, ensuring the skin is on and scales are removed.

Pat the fillets dry with paper towels to ensure crispy skin.

Heat a 12-inch All-Clad skillet over medium heat.

Add a mix of vegetable oil and olive oil to the pan, noting the high smoke point of vegetable oil and flavor of olive oil.

Wait for the oil to ripple and shimmer, indicating it's ready for cooking.

Test the oil temperature with a small piece of fish to check for the desired sizzle sound.

Place the fish fillets skin-side down into the pan gently to avoid splashing.

Let the fish cook and crisp up the skin without burning it.

Prepare the mango salsa by selecting ripe mangoes with color and slight softness.

Cut the mangoes by slicing down on either side of the pit, ensuring to feel the pit as a guide.

Remove the two halves of the mango from the pit.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary