Summer’s Yellow Eyed Snapper

No, this is not a perverted joke. My friend Tiff has a dirty mind. This is another one of my fish recipes…

2 or 3 fillets of fresh caught yellow eyed snapper. Or grouper or Mahi if you have that.

Place the fillets in a bowl and lightly coat with extra virgin olive oil, juice from 1 fresh squeezed lime, a pinch of red pepper flakes, a pinch of sea salt and fresh ground black pepper. Let this sit for a bit.

Finely mince one red onion, one green bell pepper, one mango, fresh mint and lime juice and place in a bowl and keep chilled.

Wrap the fish in a piece of tin foil or if you have it, and I do because it grows right outside, wrap it in a large banana leaf and gently tie it off with bakers twine.

Place on a very hot grill and turn the fish after 4 to 5 minutes on each side.

Open the banana leaf and place the leaf with the fillets on a platter and spoon the mango confit over the fish. I like to add a sliced banana to the mixture as well at the end. Don’t worry, the banana won’t brown because of the citric acid in the lime juice.

I generally pair this with jasmine rice, which the confit goes nicely with as well and a salad of baby mesclun, strawberries, pecans and baby goat cheese with a balsamic vinaigratte I make from scratch.

Bon Appetit!