Blackened Gulf Snapper
EQUIPMENT NEEDED
Frying pan
Knife
Cutting board
Saucepan
Blender
BLACKENED SNAPPER INGREDIENTS
Florida Snapper filets
Cajun seasoning blend of your preference
¼ cup of olive oil
2 tbsp of butter
MANGO SALSA INGREDIENTS
1 ripe mango, diced
1/4 red onion, finely diced
1/2 red bell pepper, diced
1 small jalapeño, seeded and minced
Juice of 1 lime
2 tbsp chopped cilantro
CARROT SOUBISE INGREDIENTS
2 large carrots, peeled and sliced
1 medium sweet onion, thinly sliced
2 tbsp unsalted butter
1/2 cup vegetable stock
1/4 cup heavy cream
BLACKENED SNAPPER INSTRUCTIONS
Heat olive oil and butter in a pan over medium-high heat.
Coat both sides of the snapper with the Cajun seasoning.
Fry the snapper until flesh flakes easily with a fork, approximately 4 to 5 minutes per side.
MANGO SALSA INSTRUCTIONS
Dice all ingredients.
Top with lime juice and mix well.
Serve with the cooked snapper.
CARROT SOUBISE INSTRUCTIONS
In a saucepan, melt butter and sauté onions on medium-low heat until soft and translucent (not browned), approximately 10–15 mins.
Add carrots and stock to the saucepan. Cover and simmer until carrots are soft (approximately 15 mins).
Combine all cooked ingredients in the blender, blend until smooth.
Add cream, and season with salt. Keep warm until serving.
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