Recipe courtesy of Christina Deyo and Janette Barber

Janette's Tortilla Chip Snapper with Tequila-Mango Salsa

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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 ripe mango, diced

1 red bell pepper, diced

2 plum tomatoes, diced

1/2 cup crushed pineapple, strained

1/2 cup orange juice

1 tablespoon grated lime zest

1 lime, juiced

1 tablespoon tequila

1 teaspoon minced fresh ginger

1 tablespoon chopped fresh cilantro leaves

Salt and freshly ground pepper


2 cups finely crushed baked tortilla chips

1 teaspoon cayenne pepper

1 tablespoon curry powder

1 egg white

2 dashes hot pepper sauce

Salt and freshly ground pepper

2 tablespoons olive oil

1/4 cup white wine

4 (6-ounce) red snapper fillets


  1. To make the salsa: Combine all ingredients in a small mixing bowl and let stand at least 20 minutes and up to 1 hour.
  2. To make the snapper: Toss the tortilla chips with the cayenne and curry powder and spread on a large plate. Whisk the egg white with the hot sauce and season with salt and pepper.
  3. Heat the olive oil and wine in a large nonstick saute pan over medium-high heat. Dip each fillet in the egg white, then dredge in the tortilla chip mixture and place in the pan. Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side.
  4. Divide the snapper among 4 plates and spoon salsa over the top. Serve immediately.