Coconut Crusted Red Snapper with Mango Salsa

Instructions

Ingredients for Coconut Crusted Red Snapper:

• 4 Red Snapper fillets (6–8 oz each, skin off)
• 1 cup all-purpose flour
• 2 teaspoons Cajun seasoning (plus more to taste)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1 cup milk
• 3/4 cup of coconut rum
• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• Vegetable or coconut oil for frying

Ingredients for Mango Salsa:

• 1 ripe mango, diced small
• 1/2 red bell pepper, diced
• 1/2 small red onion, finely chopped
• 1 jalapeno, seeded and minced
• 2 tablespoons chopped cilantro
• Juice of 1 lime
• 1 teaspoon honey or agave syrup
• Salt and black pepper to taste

Method for Mango Salsa:

In a small bowl, combine all salsa ingredients. Toss gently and chill for at least 10 minutes to allow all flavors to incorporate.

Method for Coconut Crusted Red Snapper:

1. Season the fish with all the dry spices (Cajun seasoning, garlic powder, and smoked Paprika) and set aside.
2. Prepare the Dredge. In one bowl, mix the flour, coconut flakes, and breadcrumbs, followed by all the dry spices. Cajun seasoning, garlic powder, paprika, and mix evenly.
3. In a second bowl, pour the milk or buttermilk and rum.
4. Dip the snapper into the coconut rum and milk mixture, then immediately place the snapper into the dry dredge and make sure the fish is nicely coated.
5. Place a medium Dutch oven filled halfway with vegetable oil over medium-high heat. Once the oil is hot, place each piece of fish into the pot and cook for 4-5 minutes until golden brown.
6. Remove from the oil, then place the fish on a sheet tray with a rack or paper towels to drain the excess oil.
7. Top with additional shredded coconut and the mango salsa, serve, and enjoy.
8. Plate each snapper fillet over a bed of mixed greens. Spoon mango salsa over the top and finish with a drizzle of honey-lime glaze or a sprinkle of toasted coconut for garnish.