Grilled Snapper with Mango Butter Recipe Header
Servings: 6 entrées
Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes


  • 6 6-oz red snapper filets
  • Mango Sriracha Butter

  • ½ cup (4 oz) butter, softened
  • 2/3 cup (4 oz) ripe mango, chopped
  • 2 Tbsp sriracha sauce
  • Cayenne pepper, pinch
  • Salt and pepper, to taste
  • Blackened Fish Marinade

  • 6 oz olive oil
  • Paprika, pinch
  • Cajun blackened seasoning
  • 1 Tbsp lemon juice
  • 1 Tbsp mango puree
  • Mango Rice Madras

  • 2 Tbsp butter
  • ¼ cup + 2 Tbsp diced onion
  • 1 cup long grain rice
  • 2-½ cups fish or chicken stock
  • ¼ cup raisins
  • ¼ cup crushed or sliced roasted almonds
  • 1/3 cup diced mango
  • 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

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