Key Lime Grilled Whole Snapper with Mango Brown Butter Vinaigrette and Gingered Smashed Plantains

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 whole snappers, eviscerated and scaled

Fleur de Sel

Freshly cracked black pepper

12 key limes, washed and sliced

2 red onions, sliced

2 tablespoons ginger, julienned

1/2 cup extra virgin olive oil

Mango Brown Butter Vinaigrette:

10 tablespoons whole, unsalted butter

1 ripe mango, rough dice

4 key limes, juiced

2 lemons, juiced

1 tablespoon Dijon mustard

2 sliced shallots

Salt and freshly ground black pepper

Gingered Smashed Plantains:

Canola oil, for cooking

2 large plantains, peeled and sliced into 2-inch thick slices

2 tablespoons minced ginger

2 tablespoons honey

1/2 cup thinly sliced scallions, green part only

Directions

  1. Pat dry the fish inside and out. Season inside and out with salt and pepper. Mix the key limes, onions, ginger, and olive oil together. Stuff the fish with the mixture. Rub the outside with a little of the olive oil. On a prepared (cleaned and oiled), medium hot grill, place the fish and grill both sides. Watch for flare-ups. Have a squirt bottle of water handy to prevent burning. Cook the fish for about 10 to 12 minutes a side or until the fish is flaky. Let rest for 5 minutes before serving.
  2. On a large oval, zig-zag the mango brown butter. Place the plantains on the plate and top with fish. Drizzle some more brown butter on the fish.
  3. Beverage: Fresh Key Lime Margaritas (3 parts 100 percent agave tequila like Herradura or Patron, 2 parts lime juice and 1 part Cointreau) or Virgin Margaritas
  4. Mango Brown Butter Vinaigrette: Heat the butter in a small skillet over low heat until it browns, about 10 minutes. Watch carefully as the butter can burn quickly, after browning. It will smell like buttered popcorn.
  5. In a blender combine the mango, juices, Dijon and shallots. Blend until smooth. Add the hot butter while blender is on. Season and check for flavor. Keep at room temperature. For storage overnight, keep in the refrigerator and bring back to room temperature for service.
  6. Gingered Smashed Plantains: In a heavy skillet, coat well with oil and bring to medium-high heat. Season the plantains and saute until brown. Flip to brown other side. Drain on paper towels. Lay each slice topped with a little minced ginger on a 5 by 10 triple folded piece of aluminum foil. Fold foil over and smash with saute pan, pot or mallet. to form a small pancake. Reheat pan to medium heat and coat with oil. Saute the 'pancakes' until cooked through. (Can be easily pierced with a fork.) Right before serving drizzle with honey and toss with the scallions.;
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

🤤 More Drool-Worthy Recipes