Thursday, January 21, 2021

KEY LIME SNAPPER

Fresh is best when it comes to ingredients. PHOTOS BY CAPT. PETE RAPPS/COASTAL BREEZE NEWS

Fresh is best when it comes to ingredients. PHOTOS BY CAPT. PETE RAPPS/COASTAL BREEZE NEWS

FOLLOW THE FISH 

Capt. Pete Rapps 

Pete@CaptainRapps.com

So with all of this “following of the fish” that we have been doing, isn’t it about time we show you how to cook some of it up? Summer is here and at my home we love to use all sorts of fresh seasonal fruits and veggies to cook up a cool and fresh summer time meal. In this recipe I used Mangrove Snapper, however you can substitute it with just about any fresh local fish fillets. Some of our locally caught fish such as Grouper, Redfish, Trout, Tripletail, Sheepshead, Permit, and Pompano, would all be fantastic using this recipe!

Panko Encrusted Key Lime Mangrove Snapper with Kiwi Mango Salsa 

If you think the description gets you salivating, then wait until you start cooking it! My wife Jill says that she doesn’t ever want any other fish. I have to say, if this dish is as much of a hit at your place as it is at ours, I guarantee you will not be the one cleaning up the dishes and kitchen after your meal. The light and flaky texture of the Mangrove Snapper covered in key lime seasoning and crispy panko, just goes so well with the kiwi mango fruit salsa. This is a can’t miss recipe!

You will need: 

• 4 fillets of Mangrove Snapper

• 1 Egg

• 2 cups Panko bread crumbs

• Olive Oil

• Captain Rapps’ “Key Lime Hammock Time” Seasoning

• 2 Kiwi’s diced

• 1 Jalapeno Pepper chopped (optional)

• 1 Ripe Mango diced

• . cup Sweet grape tomatoes diced

Snapper is served.

Snapper is served.

1 cup Sweet Peppers chopped (yellow, orange, Red)

• 2 TBS chopped Cilantro

• 2 TBS Lime Juice

First get your salsa made. Mix into a large bowl: diced kiwis, chopped jalapeno pepper (optional or to desired heat), diced mango, diced sweet grape tomatoes, chopped peppers, chopped cilantro, and lime juice. Add salt and pepper to taste and put in refrigerator for 30 minutes to marinate.

Now sprinkle the Mangrove Snapper fillets with the Captain Rapps’ “Key Lime Hammock Time” Seasoning. Scramble up an egg and dip fillets in it, then coat with panko bread crumbs. Cook in a pan on medium heat with a little olive oil in it. Cook just until golden brown and the fillet flakes with a fork (about 4-5 minutes per side).

Dish up your fillets and cover them with the salsa. The photos show some baked sweet potatoes served with the fish. Any other type of fresh or grilled vegetable will go with this dish as well.

Enjoy! 

Captain Rapps’ Fishing Charters offer expert guided, light tackle, near shore, and backwater fishing trips in the 10,000 Islands of the Everglades National Park. Capt. Rapps’ top notch guides accommodate men, women, & children of all ages, experienced or not, and those with special needs. Between their vast knowledge & experience of the area, and easy going demeanors, you are guaranteed to have a great day. Book your charter 24/7 using the online booking calendar, and see Capt. Rapps’ first class web site for Booking info, Videos, Recipes, Seasonings, and more at www.CaptainRapps.com 

 

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