Best Passion Yellowtail Snapper Recipes

Florida Keys Lobster and Yellowtail Snapper Barbecue with Fresh Mojo, Mango Salsa, and Garlic Whipped Boniato image

Provided by Food Network

Time 3h40m

Yield 15 servings

Number Of Ingredients 24

15 whole Florida lobsters, split
Salt and freshly ground black pepper
8 yellowtail snapper, previously scored and marinated in Fresh Mojo, recipe follows (Can substitute any variety of snapper, such as white bass)
Mango Salsa, recipe follows
Garlic Whipped Boniato, recipe follows
4 cups sour orange juice
1 cup rice wine vinegar
4 tablespoons ground cumin
1/2 cup chopped garlic
4 tablespoons salt
1 tablespoons black pepper
2 cups diced mango
1/4 cup diced roasted red pepper
1/4 cup cooked black beans
2 bunches cilantro, leaves chopped
1 cup rice wine vinegar
2 tablespoons honey
1/2 cup vegetable oil
Salt and freshly ground black pepper
10 pounds boniato* (See Cook's Note)
1 pound sour cream
1 pound butter
1/2 cup roasted garlic
Salt and freshly ground black pepper

Steps:

Preheat a grill or grill pan over medium heat.
Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with grilled vegetables of your choice and Garlic Whipped Boniato.
In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.
In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings
Bring a large pot of water to the boil and then salt the water.
Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed.

Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup image

Provided by Food Network

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 23

1 onion, diced
1 carrot, peeled and diced
2 celery stalks, diced
1 leek, diced
2 tablespoons olive oil
1 sachet, thyme, bay leaf, black peppercorns
2 cups red lentils, soaked
5 cups chicken stock
2 tablespoons glace de viande, concentrated veal stock
3 ounces yellow crab
1 teaspoon thyme, chopped
1 1/2 cups Tangelo orange juice
1 tablespoon Tangelo orange zest
2 cups cider vinegar
2 cups unrefined sugar
2 tablespoons molasses
1 sachet, thyme, bay leaf, black peppercorns
2 cardamom pods, whole
6 cascabel chiles, toasted and seeded
1 tablespoon grapeseed oil
One 6-ounce yellowtail snapper
2 tablespoons butter
2 shallots, peeled and shaved

Steps:

Preheat the oven to 350 degrees F.
In a small pan saute the onions, carrots, celery, and leeks in olive oil until tender. Add the sachet and red lentils to the Sauteed vegetables and stir together. Add the chicken stock, glace de viande, crabmeat, and thyme into the pan, and stir until well mixed. Transfer all ingredients into an ovenproof dish and place in the oven for approximately 1 hour or until lentils are tender.
To make the glaze, combine all of the ingredients in a small pot. Slowly reduce the liquid and aromatics until it becomes a syrup and set aside.
In a small saute pan over medium heat, coat the bottom with the grapeseed oil. Place the snapper skin side down and sear for approximately 2 minutes. Turn fish and place butter and shallots on the skin side. Finish fish under a salamander or broiler basting it with butter.
To serve, place some of the red lentil cassoulet in the center of each plate. Place the snapper in the center and drizzle the glaze around the fish and lentils.