Gulf Snapper with Floribbean Escovitch and Fresh Mango
Gulf snapper pulled straight from a hot skillet, buried under sweet pepper escovitch and chunks of ripe mango.
- Time: 40 min
- Servings: 4
Source: altamontfarms.com
Ingredients
- fillets Gulf red snapper fillets, skin-on, about 6 oz each
- medium Florida sweet bell peppers, one red and one yellow, sliced thin
- medium red onion, sliced into half-moons
- large ripe Florida mango, peeled and cut into 0.5-inch cubes
- whole Scotch bonnet or habanero peppers, seeded and sliced thin
- cane vinegar or distilled white vinegar
- neutral oil, such as avocado oil, divided