Experience the homegrown flavor of Florida avocados brimming with freshly caught mangrove snapper.
June 05, 2024
By Maggie Rosaine
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Gray snapper, recognized by various names such as mangos, mangroves and black snapper, occur in nearly all shallow waters of Florida. By nature, mangrove snapper are a schooling species, eventually reaching a size where they become more predator than prey as they leave the safety of mangrove shorelines, weathered docks, and shallow rockpiles. Upon reaching a size of 10 or 12 inches, gray snapper head offshore to deeper waters. On both coasts of Florida, they are primarily targeted over natural and artificial reefs, wrecks, and deep ledges. The limit is set at five per day when fishing in state waters, 10-inch minimum, and 10 per person, 12-inch minimum, when fishing federal waters. (Special regulations apply for Biscayne National Park.)
I have tried cooking gray snapper a few different ways including stuffing with crab and baking them whole. While this is an attractive and tasty dish, there are a lot of fine bones to pick through. Unless you’re up for that challenge, filleting and skinning yields tender white fillets that complement a variety of recipes.
Filleting and skinning fresh snapper will yields tender white fillets that complement a variety of recipes. Mangrove Snapper Avocado Boats with Jalapeño Honey Ingredients
¾-pound snapper fillets, skinned 1 tbsp. canola oil ½ cup leeks, finely chopped 1 garlic clove, pressed 1 tbsp. ground paprika 2 tbsp. mayonnaise 1 tsp. mint, finely chopped ½ tsp. hot pepper puree 1 tbsp. fresh lime juice 1 mango, skinned, seeded and chopped ½ cup scallions, chopped Sea salt Black pepper 2 avocados, lightly grilled Mint sprigs Lime wedges Directions
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Sprinkle paprika on both sides of the snapper fillets. In a medium-size pan, heat canola oil and sauté leeks and garlic until leeks are just cooked through. Remove leeks and set aside. Pan-fry the fillets, being cautious not to overcook due to their thinness. Don’t worry if the fillets break while cooking; they will be flaked into smaller pieces. Remove and combine with the leek mixture. Refrigerate until cool.
Once cooled, add mayo, finely chopped mint, hot pepper puree, and fresh lime juice to the fish mixture. Fork mash and stir until thoroughly combined. Gently mix in chopped mango, scallions, and season with salt and pepper to taste.
Halve and pit avocados, lightly grill them, and brush with lime juice to prevent browning. Scoop the fish mixture into the avocado halves and garnish with mint sprigs and lime wedges.
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Ingredients for mangrove snapper avocado boats with jalapeño honey recipe. Jalapeño Honey Ingredients
½ cup honey 1 tbsp. canola oil 1 jalapeño pepper Directions
Finely slice the jalapeño, remove seeds, and simmer in honey for approximately 15 to 20 minutes. Maintain low heat to prevent it from turning into toffee. Allow it to cool, then drizzle over the fish and avocado boats.
