I have never been enthusiastic about fishing. In fact, I fall asleep each time we go, that I deliberately bring along a mat and a makeshift pillow for convenience. What? It is a picnic-go-fishing after all!
I have been to bays and reefs, and my hubby always ends up with a bunch of Mangrove Snapper that makes him smile until we reach home. Then you know why I came up with a collection of Mangrove snapper recipes. Almost every weekend, I need to decide a new recipe to try. There is no reason at all why I cannot master cooking it.
Mangrove snappers are common as a game fish that you usually find in fresh and brackish waters. You can find plenty of it in the market and as an aquarium fish trade as well. What I often cook is the orange color, but in other times, we get bright red and copper shades too. The biggest catch my hubby caught is about 16 inches in length.
The taste of Mangrove snapper when cooked is light, flakey, and so tasty. Others claim that it tastes even better than the red snapper and there are plenty of recipes that you can choose from to prepare it.
Different Methods to Cook Mangrove Snapper and My Favorite Recipes that go well with it.
You will be amazed the so many ways to cook your Mangrove Snapper. I encourage you to learn as much as you could especially when you often get abundant blessings of it. It will help you prevent getting tired of eating the same fish each time. Hence, it calls for various recipes to try!
1. Mangrove Snapper Fish Fillet
The main point is to clean and debone the fish before making fillets. Then the cutting will all be simple and quick. Showing you how to do it easier to understand and follow, so here is a video tutorial on how to it.
Mangrove Snapper Fish Fillet Recipe (Cooktop method)
What is your favorite fish fillet dish? Mine is the sweet and sour fish fillet with sweet potato wedges as a side dish. Here is the recipe, if you want to try it.
- 2 Mangrove Snapper Fillets deboned, and skin removed
- 3 tbsp. oil
- Salt and ground black pepper
- ¼ cup pure lemon juice
- ¼ cup brown sugar
- ¼ cup white vinegar
- ¼ cup coconut milk
- ½ diced green bell pepper
- ½ diced red bell pepper
- ¼ diced onion
- ¼ diced pineapple
- 8 wedges of baked sweet potatoes
- Coat the fish fillets with oil and sprinkle both sides with salt and pepper. Set aside.
- Mix the lemon juice, sugar, vinegar in a pan. Slightly cook in medium heat for 2 minutes.
- Add in the coconut milk, diced peppers, onions, and pineapple. Stir until thick for 10 minutes.
- In another pan, heat the rest of the oil and fry the fish fillet for 2 minutes each side. Arrange it in a baking dish and pour the pineapple sauce mixture on top.
- Bake for 5 minutes.
Take note that you can use any recipe for your baked sweet potatoes. I just want to promote that this healthy carb is an excellent side dish for a sweet and sour meal. I do not know about you, but I prefer not peeling my potatoes when cooking.
2. Mangrove Snapper Sushi
Yeah, you could cook the fish fillets on a stovetop or not. That is why I included this sushi recipe for a change. Do you know how to make sushi? Let us try this Japanese style of food preparation and see how Mangrove Snapper would fit in.
First, you need to learn how to prepare a fish for sushi making. Here is a short tutorial for you to watch.
Mangrove Snapper Sushi Recipe
You may not often see mangrove snapper as a choice for sushi bars. The first in demand are tuna and salmons for that matter. However, the Mangrove snapper has great potentials to land as excellent sushi and may be one of the top picks in the future. Soon there will be chefs experienced enough to accept this kind of fish for sushi preparation.
- 6 sheets of sushi seaweed (nori)
- Cooked sushi Rice
- ½ lbs. of sushi-grade Mangrove Snapper
- 4 ounces stripped sliced cheese
- 1 avocado, sliced
- Soy sauce
- Place the sheet of seaweed on a bamboo mat, or a silicone mat if you have.
- Spread the cooked sushi rice evenly to cover the seaweed sheet.
- Place the avocado, fish, and cheese in layers on top of the rice before rolling it up tight.
- Slice it to serve with soy sauce.
3. Mangrove Snapper in the Oven
When I do not feel like doing a lot, and there is a huge Mangrove Snapper in my sink, the oven is the first choice that comes in my find on cooking it. There is no easier, faster, and less effort method in cooking than baking. Let me share with you a delicious recipe that made it as a favorite meal at home.
Baked Mangrove Snapper with Garlic and Herbs
Just a mixture of garlic, butter, breadcrumbs, and cheese makes this recipe a champion to my family always. This is a healthy meal and is easy to prepare for a bunch of hungry tummies as well.
- 6 seven-ounce snapper fillets
- 4 tbsp. butter
- 1 clove of minced garlic
- 4 drops of Worcestershire sauce
- ½ tsp. of your own seasoning of choice
- 1/8 tsp. of ground black pepper
- 2 tsp. of minced parsley
- 1 tsp of snipped chives
- 4 tbsp. of seasoned breadcrumbs
- Preheat the oven into 200 deg. C, and then gather all the ingredients.
- Spray your prepared baking dish with butter-flavored non-stick cooking spray. Arrange your fish fillets on it.
- In a pan, melt the butter with garlic, Worcestershire sauce, seasoning, pepper, parsley, and chives. Cook in just 2 minutes enough to blend in their flavors.
- Brush the fish fillets with the butter and herbs mixture thoroughly. With the leftover mix, toss the breadcrumbs and cheese to mix.
- Sprinkle the breadcrumbs over the fish fillets. Bake for 12 minutes.
Read more: 15 Best Instant Pot Soup Recipes
Mangrove snapper recipes are unlimited as soon as you get the hang of cleaning and making fillets out of it. Sometimes, I bake or fry it completely depending on its size. With the rising demand of this type of fish as a game, or in a market, you will not be surprised to see one in your favorite restaurants.
If you are new to cooking Mangrove snappers, I hope you found this article useful and fun. This is a way of welcoming a newbie of a lifetime in the adventure of cooking at home. Good luck!