Prepare Your Gulf Coast Catch
Mangrove Snapper
Recipes
Mangrove snapper is a go-to along the Emerald Coast for a reason—mild, flaky, and easy to cook just about any way you like. Whether your catch came from 30A, Destin, or Panama City Beach, these simple recipes keep things fresh, approachable, and consistently good.
Seared Mangrove Snapper with Roasted Chipotle Broth
Ingredients
8 8-ounce snapper filets with skin on
Kosher salt
Cracked black pepper
¼ teaspoon chipotle powder
6 ounces olive oil
2 ½ beefsteak tomatoes, quartered
5 each whole garlic, peeled
2 each whole shallots, peeled
⅛ teaspoon black pepper
¾ teaspoon of kosher salt
5 teaspoons tomato powder
1 quart water
¾ tablespoon sugar
1 ½ teaspoons chicken base
1 ¼ tablespoons modified food starch
1 ounce olive oil
16 sprigs of cilantro leaves
Instructions
Cut the snapper filets in half on bias. Season both sides with cracked black pepper, salt, and chipotle powder. Set aside.
Place tomatoes, garlic, shallots, and pepper in a saucepan. Sauté with olive oil, until well caramelized.
Add the water, salt, tomato powder, sugar, and chicken base. Let simmer for 20 minutes.
Add the food starch and cook for another 5 minutes. Remove from heat and strain.
Sear the snapper in the sauté pan on both sides, until the fish is cooked.
Place 2 ounces of the broth on the bottom of each bowl. Place two 4-ounce pieces of fish in the broth. Garnish with cilantro.
Super Easy Pan Fried Mangrove Snapper
Ingredients
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon Aleppo pepper flakes
1 teaspoon garlic powder
1/2 cup all-purpose flour or chickpea flour
1 1/2 pounds red snapper fillets or any thin white fish fillets, skin on (thawed, if frozen)
3/4 teaspoon Kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
1 lemon, cut into wedges
1 batch cucumber salsa (optional)
Instructions
Make the spice rub. In a small bowl, combine the cumin, coriander, paprika, Aleppo pepper, and garlic powder. Place the flour on a small plate.
Season and dredge the snapper. Pat the fish fillets dry with a paper towel, then season with salt and black pepper. Rub the flesh with the spice mixture, then dredge the fish in the flour on both sides, gently shaking to remove the excess.
Sear skin-side down. In a large nonstick pan set over medium-high heat, add the olive oil. If necessary, add more, enough to coat the bottom of the pan. Once the oil begins to shimmer, add the fish fillets skin side down. Cook for 30 seconds to 1 minute on medium-high, while gently pressing down the fillets with a slotted fish spatula (this will help prevent curling). Lower the heat to medium and allow the fish to cook for another 3 minutes or so, until the skin turns crispy and golden brown.
Flip and cook. Turn the fish over to the flesh side and let it finish cooking, 45 to 90 seconds, depending on thickness. Your fish is ready when it flakes easily with a fork.
Finish and serve. Transfer the fish to a serving platter and squeeze a lemon wedge or two all over. Serve immediately with the rest of the lemon wedges on the side.
There Are Many More Fish Out There.
See What Else is Biting In the Gulf
The species you target will depend on the type of trip and the time of year. Inshore trips commonly include redfish, trout, and flounder, while offshore trips may target snapper, mahi mahi, and other larger species. We always focus on what is biting best to give you the most productive experience possible.
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