Recipes from Chef Jimmy Tancrell
Pan Seared Filet of Snapper with Mango Salsa.
Snapper is a common fish of the pacific coast of Costa Rica. They are abundant with many different species of various sizes. For this dish, we prefer to use only the filet, no bones with skin optional.
First the mango salsa:
1 ripe mango peeled and cubed in 1/2 inch chunks
5 slices of pickled ginger, julienne cut
1 clove fresh garlic chopped
1 oz diced red pepper
1 green onion sliced
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tbsp ginger oil
1 tbsp ginger water (from the pickled ginger jar)
1 tsp rice wine vinegar
A generous pinch of Jimmy Ts Cajun spice, depending on your heat tolerance.
Now for the fresh snapper:
One 5oz portion boneless snapper
Season with fresh garlic, salt and pepper to taste.
Pan sear the filet hot oiled pan, allow to brown, turn after about 3 minutes, leave on the skin side for another minute. Remove from the pan to an oven safe dish. Place in a 350-degree oven, cook another 7 minutes, until done, depending on thickness. Remove from the oven, plate with a generous portion of mango salsa and enjoy.