Yellowtail Snapper is loved by Floridians and visitors alike. It’s delightfully lean, firm texture and mild flavor can be seasoned and cooked in a variety of ways.
Considered by culinary experts to be one of the tastiest fish harvested fresh from Florida waters, this delicate, nutritious fish can be compared in texture and flavor to its cousin, the Florida red snapper.
Yellowtail Snapper Whole – $13.95 per lb.
Yellowtail Snapper Fillet – $28.95 per lb.
Also at Pinders, we can fillet and prepare whole snapper for you at the time of purchase as a courtesy to our valued customers!
Sweet Potato Encrusted Fish with Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette (Yields: 1/2 cup):
1 cup cilantro – packed
1 medium clove garlic
2 limes- juiced (about 1/4 cup)
1/2 cup light olive oil
1 tablespoon mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
pinch of sugar (1/2 tsp)
1 pound mild flaky fish (Dolphin, Tilapia, Grouper, Snapper, Halibut etc)
2 medium sized sweet potatoes, peeled and shredded
1 egg plus 2 egg whites
1/2 cup flour – seasoned with a little salt & pepper
2 TBS canola oil (or any light oil)
2 TBS butter
2-4 oz Goat Cheese
1 cup fresh green beans, blanched
Handfull of Grape or Cherry Tomatoes
Black beans, drained and rinsed
Combine vinaigrette ingredients into a food processor, mini chopper, or blender and pulse until well combined. Refrigerate until ready to use.
If serving over salad, prepare salad now so it is ready to go.
Add flour to a pie plate (or any dish with sides) and season with salt and pepper. In another one, whisk together 1 egg plus 2 egg whites.
Preheat oven to 375°. Heat a large oven-safe skillet over medium to medium high heat. Add 1 tablespoon of butter plus 1 tablespoon oil (you may need extra if it’s a large skillet – you want the entire bottom coated). Allow this to heat up.
Eyeball the size / shape of the pieces of fish and then, add a thin layer of shredded sweet potatoes about the same size & shape (one for each piece of fish).
Quickly dredge the fish into flour mixture, then egg wash, and set on top of the sweet potatoes in the pan. Repeat with each piece of fish. Cook for about 4 minutes (the fish should have a nice golden crust), lift fish out of pan with a spatula.
While holding fish with the spatula, add another thin layer of the shredded sweet potatoes to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new “bed” of shedded sweet potatoes. Place entire skillet into the oven and allow to finish cooking (about 4-7 minutes depending on fish size).
The fish doesn’t dry out due to the natural moisture in the potatoes! When fish is fully cooked (opaque in color), remove from oven and immediately serve over mixed salad. Top with cilantro lime vinaigrette.
Repost from My Life As A Mrs.
Stuffed Whole Roasted Yellowtail Snapper
Hands-On Time:8 Mins
Total Time:40 Mins
Yield:4 servings (serving size: about 5 ounces fish and 1/4 cup vegetable mixture)
- 2 (1 1/2-pound) whole cleaned yellowtail snappers (heads and tails intact)
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 6 tablespoons chopped onion
- 2 tablespoons chopped fennel bulb
- 4 rosemary sprigs
- 4 oregano sprigs
How to Make It
Preheat oven to 400°.
Score skin of each fish with 3 diagonal cuts. Rub inside flesh of each fish with 2 1/2 teaspoons olive oil; drizzle each fish with 4 1/2 teaspoons lemon juice. Sprinkle flesh evenly with salt and black pepper. Place both fish on a rimmed baking sheet coated with cooking spray. Place 3 tablespoons onion, 1 tablespoon fennel, 2 rosemary sprigs, and 2 oregano sprigs inside each fish. Rub skin of each fish with 1/2 teaspoon remaining oil; drizzle each with 1 1/2 teaspoons remaining juice.
Roast at 400° for 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.
Republished from MyRecipes.com.