Ingredients
For the mango tropical salsa
- 1 cup peeled, diced mango
- 2 tablespoons diced sweet onions, like Vidalia
- 1 jalapeño, seeded and diced
- 5 cloves garlic, minced
- Small bunch cilantro, chopped
- 2 limes juice
- Salt
For the sweet chili sauce and snapper
- 1 ounce crushed red pepper flakes
- ½ cup brown sugar
- 1½ cups pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 (1¼–1½ pound) cleaned, whole yellowtail snapper
- Salt and black pepper
- 1 cup all-purpose flour
- ½ cup cornstarch
- Vegetable oil for frying
For the warm vegetable slaw
- 1 tablespoon olive oil
- 0.33 cup julienned carrots
- 0.33 cup julienned yellow squash
- 0.33 cup julienned zucchini
- 0.33 cup julienned fennel
How to Make It
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To make the mango tropical salsa
- Combine mangoes, onions, jalapeños, and garlic in a medium mixing bowl. Stir in cilantro and lime juice. Add salt to taste. Transfer to a covered container and refrigerate until needed. To make the sweet chili sauce
- Place crushed red pepper flakes, brown sugar, and pineapple juice in a medium saucepan over medium-high heat. Bring to a boil. Mix cornstarch and water in a small bowl to form a slurry. Stir slurry into pineapple mixture and stir until thickened. Cover and keep sauce warm on low heat. To prepare the snapper
- Score fish with diagonal cuts on both sides. Season both sides of the fish with salt and pepper to taste. Mix flour and cornstarch on a large plate. Dredge fish in mixture. Place enough oil in a large, heavy sauté pan so that it will come halfway up the side of the fish. Heat oil in pan over medium-high heat. Add fish and fry for 4 minutes per side or until cooked through. To make the slaw
- While fish is frying, place olive oil in a medium sauté pan over medium heat. Add julienned carrots, squash, zucchini, and fennel and sauté until just al dente. Set aside. To assemble
- Place vegetables in the center of a dinner plate. Lay fish atop vegetables. Mix ½ cup warm sweet chili sauce with mango tropical salsa. Place warm salsa alongside the fish. Drizzle sweet chili sauce atop the fish. Serve immediately.