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What is your favorite Mangrove Snapper recipe?

I usually do tacos, or blackened with rice, Wanting to try something new florida cracker style. Anyone have a grandpas recipe???
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Replies

  • reel stamasreel stamas Posts: 6,153 Admiral
    I like them lightly dusted in seasoned flour, etc. & panned (or pan fried) in ~1/8" of Olive Oil in a skillet on the stove (until golden brown)
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  • fish_stixfish_stix Posts: 1,384 Officer
    Cut the skinned filets into fingers, 1-1 1/2" wide, dip moist pieces in flour, then in egg wash (couple eggs beaten with a little milk or water), then in Panko bread crumbs or crushed Corn Flakes. Fry in 375-400 degree oil until golden, only takes about 2 minutes per side. If they last until the table serve with some fresh sliced tomato and lettuce, cole slaw, lemon slices and tartar sauce. Grandpa used the Corn Flakes, I like the Panko crumbs!
  • ZimmerNoleZimmerNole Posts: 9,244 Officer
    Hands down, my favorite recipe for mangos is the same I use for shrimp, scallops (posted once before) lobster and other white meat fish.

    Here is the scallop recipe from a different thread.
    Melt some butter a tad of EVOO in pan.

    Sear scallops (just salt and pepper to tase)

    Remove scallops, deglaze pan with white wine, add another pat or two of butter and squeeze half a lemon into Pan. Whisk together sauce on med. heat until thickened, pour over scallops OR save on side for the purists.

    Honestly, it's nothing crazy. Just good 'ole fashioned "picatta" White wine, butter and lemon = seafoods best friend.

    Read more: http://forums.floridasportsman.com/showthread.php?130282-quick-scallop-recipe#ixzz2tnrnJJBf

    Only difference?

    -Pat dry the fillets
    -Light toss in flour
    -Lemon pepper, garlic powder and Italian seasonings on fish.

    Then same recipe....2:1 butter to EVOO in pan.
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  • gerrysgerrys Posts: 738 Officer
    ZimmerNole wrote: »
    Hands down, my favorite recipe for mangos is the same I use for shrimp, scallops (posted once before) lobster and other white meat fish.

    Here is the scallop recipe from a different thread.



    Only difference?

    -Pat dry the fillets
    -Light toss in flour
    -Lemon pepper, garlic powder and Italian seasonings on fish.

    Then same recipe....2:1 butter to EVOO in pan.

    I'm the same except I add capers.
  • Lunch Money SurfLunch Money Surf Posts: 1,033 Officer
    What size?

    Because if they're smallish: deep fried whole, hands down.
  • mako191mako191 Posts: 55 Deckhand
    no matter if its snapper, trout or Mullett, Fried with panko or cormeal but the real secret is the cheese grits and over easy eggs along side it then mix in a little shrirrachi sauce and its heaven on a plate For Dinner or Breakfast
  • pergatronpergatron Posts: 251 Deckhand
    I do variations on this, with mango snapper chunks and fresh shrimps. Use the leftover veggie parts (stems, cores, etc), fish heads and the shrimp shells to make a fish stock, which is the foundation of the dish. I also spice it up with fresh green chiles or habaneros. Killer!!!!

    http://www.grouprecipes.com/69650/arroz-de-marisco---shellfish-rice.html
  • permit_mepermit_me Posts: 1,097 Officer
    melt some butter and coat fillets,
    cover plate with bread crumbs and place fillets skinned side down
    season the topside with paprika, red black and chilli pepper
    heat skillet and melt some more butter in skillet
    place breaded side down in skillet and cook till edges turn white flip and cook seasoned side for about 1 min or less.

    you'll have crunchy spicy snappa
  • MelbourneMarkMelbourneMark Posts: 2,188 Captain
    I usually do egg then flour with salt/pepper. I finally figured out the way to get the perfect amount of salt: I add salt to the flour until I can stick my finger in the flour and taste the salt. It usually takes more salt than I would have added prior to this test. I then put the flour in a paper bag and shake the fillets in that.

    The other way I do is to whole fry the snapper. I cut the head off, gut, and scale and then batter.
  • FlashFlash Posts: 11,211 AG
    Lightly spread mayo over the fish. Then dredged in a baggie of Pankow bread crumbs and favorite spices. Fry in canola oil.
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  • saltyseniorsaltysenior Posts: 868 Officer
    had some y/t and grey snapper to fry over in green turtle years back....crushed saltines and a elct. fry pan w/ lots of butter in it....found out the fry pan don't work too well w/ 95 v.... fried very slowly for quite a while....best i ever had and the snapper was twice as good as the y/t....
  • maryjosemaryjose usPosts: 1 Greenhorn
     I have a few Mangrove Snapper recipes that are simple for you who want to master it all. Check it here
  • grey2112grey2112 Posts: 272 Deckhand
    I usually only batter dip and fry mangrove snapper for fish tacos, very occasionally will blacken it - but it is a bit fishy for me any other way. Well, I knocked it out of the park with this recipe - the marinade really helps, and I'm sure this could be used with ANY fish, regardless of "fishiness". Enjoy!

    Sesame, Garlic, and Ginger Fish

    Ingredients:

    1 pound fresh fish fillets (I use mangrove snapper, hogfish, grunt, sheepshead, lionfish, etc.) - cut into about 1 inch x 2 inch pieces.

    1 Tablespoon rice wine (mirin)

    3 Tablespoons soy sauce, faux soy sauce, or combination

    1 Teaspoon dark brown sugar

    1/4 Teaspoon turmeric

    1 Teaspoon sesame oil

    4 cloves garlic, minced

    1 medium sized ginger root, minced (about 1.5 Tablespoons)

    1-2 Tablespoons vegetable oil (Peanut is good)

    2-3 green onions, sliced fine - or chives

    Directions:

    Pat fish dry with paper towels.

    Combine all ingredients in a bowl except the vegetable oil and onions. Put fish pieces into ziplock bag and pour marinade on top. Close bag. Massage pieces and place in refrigerator for 30 minutes.

    Heat oil in frying pan (medium high heat) until shimmering. Remove fish from marinade and fry until lightly browned on both sides.

    Add any remaining marinade to the pan and simmer the fish, turning once or twice to coat, until fully cooked through and glazed with the sauce.

    Add onions or chives.

    Toss with steamed oriental vegetables (carrots, water chestnuts, broccoli is great) and serve with sesame noodles.



    Simple Sesame Noodles


    Package of spaghetti (regular is fine)
    1/4 cup soy sauce or faux soy sauce, or half each
    1/4 cup peanut oil
    3 Tablespoons sesame oil
    2 Tablespoons sugar
    2 Tablespoons rice vinegar (Mirin)
    4 cloves garlic, minced
    4 green onions, thinly sliced or equivalent of chives
    1 Teaspoon Chinese 5-spice
    1 Teaspoon Kosher salt (do not use if you are using real soy sauce or it will be too salty)
    1/2 Teaspoon hot chili oil, or red pepper powder (optional)

    Directions:

    Cook noodles until al dente.

    Meanwhile, whisk together the soy sauce, peanut oil, sesame oil, sugar, vinegar, chili oil/powder (if using), garlic, salt, and 5-spice in a bowl. Taste and adjust as needed.

    Drain noodles. Put noodles in large mixing bowl, pour sauce over the warm noodles and toss to coat. Sprinkle with the green onions or chives and toss.

    You can also garnish with chopped peanuts, or even add 1/4 cup of warmed smooth peanut butter to the sauce mix.
  • JustDaveJustDave Jacksonville FlPosts: 194 Deckhand
    Grey1212 that sounds like a great recipie! Im going to give that one a try for sure. I am always looking for different ways to cook fish. 
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  • grey2112grey2112 Posts: 272 Deckhand
    JustDave said:
    Grey1212 that sounds like a great recipie! Im going to give that one a try for sure. I am always looking for different ways to cook fish. 


    Thank you - me and the wife developed it/modified it from a recipe I saw in a cookbook.  The marinade really helps to make the mangrove a lot milder, though recently I started cutting out the red parts of the mangrove snapper (blood lines) so that should help as well.  One note - it doesn't taste nearly as good when reheated the next day, so eat it all up when you cook it.


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