Grilled Red Snapper Filet with Mango Sriracha Butter and Mango Rice Madras For Home Chefs

Takes , serves 6 entrées.

Mango Sriracha Butter:

With a mixer, combine the butter, sriracha sauce, cayenne, salt and pepper until smooth, stir in chopped mango pieces. Roll the mixture into a log using plastic wrap or wax paper. Refrigerate until ready to use.

 

Blackened Fish Marinade:

Combine all ingredients, and set aside until ready to cook.

 

Mango Rice Madras:

Heat the butter in a pot large enough to accommodate the cooked rice. Over medium heat, sauté the onion until soft. Add the rice and stir to coat. Pour in the stock, then the raisins and almonds. Bring to a boil, cover tightly and lower heat to simmer. Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, 5-10 minutes. Stir in diced mango and fluff with a fork.

 

Snapper Fillets:

Place filets in Blackened Fish Marinade for about 1 minute, then grill on both sides (skin side last), just until cooked through.

 

Per serving:

Place each grilled red snapper filet on top of ½-¾ cup of Mango Rice Madras. Place 2 thin slices of Mango Sriracha Butter on top of red snapper.

 

Chef Note: Add seasonal vegetables and garnish plate with grilled mango spears and grilled lemon.

 

Recipe courtesy of Chef Pascal Beaute, Delaware North

Grilled Red Snapper Filet with Mango Sriracha Butter and Mango Rice Madras For Home Chefs

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