Grilled Red Snapper Filet with Mango Sriracha Butter and Mango Rice Madras

Grilled Snapper with Mango Butter Recipe Header

(0)

Servings: 24 entrée servings

Course: Mango Lunch & Dinner Recipes

Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes

INGREDIENTS

24 7-oz red snapper filets

Blackened Fish Marinade (recipe follows)

Mango Sriracha Butter (recipe follows)

Mango Rice Madras (recipe follows)

For the Mango Sriracha Butter

8 oz butter

8 oz ripe mango, chopped

2 oz sriracha sauce

Cayenne pepper, pinch

Salt and pepper, to taste

For the Blackened Fish Marinade

7 oz olive oil

Paprika, pinch

Cajun blackened seasoning

½ oz lemon juice

½ oz mango juice

For the Mango Rice Madras

8 oz butter

1-1/2 cups diced onion

2 lbs long grain rice

2-1/2 qt fish stock or chicken stock

6 oz raisins, about 1 cup

4 oz crushed or sliced roasted almonds, about 1 cup

8 oz diced mango (1-1/4 cups, 3/8-inch dice)

Per order:

Marinate fish filet for a minute, then grill on both sides (skin side last), just until cooked through. Serve grilled red snapper filet on top of ¾-1 cup of Mango Rice Madras, topped with two thin slices of Mango Sriracha Butter.

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

Mango Sriracha Butter:

Soften the butter, add into a stand mixer with the mango, sriracha sauce, cayenne, salt and pepper until you have a smooth consistency, with pieces of mango still intact. Make a roll (sausage) with the mixture 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 onions until soft. Add the rice and stir to coat. Pour in the fish 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.

Recipe courtesy of Chef Pascal Beaute, Delaware North