Recipe courtesy of Mangoes Restaurant and Catering

Passion Yellowtail Snapper

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2 servings


Passion Fruit Beurre Blanc:


  1. Season the yellowtail fillets with salt and pepper, then dust 1 side only with flour, shaking off any excess. In a medium-sized saute pan, heat the olive oil until just nearly smoking and add the yellowtail, flour side down. Sear the fish until golden brown, then flip over and continue cooking 1 minute. Add the white wine and cook 1 minute more. Remove from heat. Serve fillets in a pool of Passion Fruit Beurre Blanc. Garnish the top of each fillet with 1 teaspoon of toasted coconut and 3 slices of mango.

Passion Fruit Beurre Blanc:

Yield: Cooking Time: 5 minutes
  1. In a small saucepan, saute the shallot in olive oil until slightly browned. Add the white wine and passion fruit. Over medium heat, reduce by 3/4. The liquid in the pan will begin to look thick and bubbly. Remove the pan from the heat and slowly whisk in the butter a little bit at a time, making sure all butter is whisked in before adding more. Season with salt and white pepper, to taste, then drain through a sieve and reserve the liquid in a warm part of the kitchen until needed.