Pan-Seared Mangrove Snapper and Jicama Slaw Recipe

Pan-Seared Mangrove Snapper and Jicama Slaw Recipe

Pan Seared Mangrove Snapper, Jicama Slaw, & Mango, Coconut, Habanero Chutney

1.50 Hour Prep & Cook Time

This is a recipe that I love to fix for my family and is in the regular rotation. Now, I'm not going to a long story so that you have to scroll for 15 minutes to get to the recipe. A little hint, the food processor is your friend. So use it.



Fish Fillets

This recipe works for just about any milder white fish but is best with mangrove snapper, grouper, and sea bass. At least in my opinion. For the fish I lightly salt and pepper the fish, I add a little touch paprika for some color.

  • 4-6 oz Fish Fillets
  • Salt & Pepper
  • Pinch of paprika
  • Pinch of cayenne (optional)
  • 1 Tablespoon of unsalted butter
  • 1 Teaspoon of olive oil

Jicama Slaw

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 large cucumber, seeded, chopped
  • 1 navel orange, peeled, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup lime juice
  • Pinch cayenne
  • Pinch paprika
  • Salt


    Mango, Coconut, & Habanero Chutney

    • 4 Mangoes Peeled, pitted and diced
    • 4 Habanero Peppers seeded
    • 2 Cloves Garlic
    • 2 Lemon Juiced
    • 1 Lemon Zest
    • 3 Tablespoon Apple Cider Vinegar
    • 1/4 Cup Shredded Coconut unsweetened
    • 2 Sprigs Thyme
    • 1 Tablespoon Coconut oil
    • Pinch Salt and fresh black pepper

    Process for cooking the meal

    Instructions for Chutney

    First you'll need to peel the mangoes.

    We like the heat but if it's a bit too much for you we recommend taking the seeds out of the habaneros.

    Next add the mango, peppers, shredded coconut, and garlic in your food processor and pulse a couple of times until smooth.

    Heat up a medium saucepan on medium-high and transfer ingredients from processor. Bring up to a boil, and stir in the coconut oil, lemon juice, vinegar, and salt. Reduce the heat and simmer for 10 minutes. It will begin to thicken and be glossy as it cools.

    Allow the sauce to cool and then store in an air tight container. This chutney will last for a couple of weeks when stored in the refrigerator.

    Note: You want to make sure that the mangoes are ripe and sweet. If not add a pinch of sugar. 


    Instructions for Jicama Slaw

    This recipe is super simple, I usually cut the jicama up enough to push through the shredder on the food processor. If you don't have a processor you can julienne the jicama. Then just add all of the ingredients together and let it sit in the refrigerator for about thirty minutes before serving.


    Instructions for Pan-Seared Mangrove Snapper

    Add butter and olive oil to a medium sized sauté pan on medium-high heat. I usually pat the fillets dry first with a paper towel. Then salt, pepper, add the paprika and cayenne to both sides of the fillets. I tend to go easy on the salt because the fish is delicate and mild, it doesn't take much to season it.

    Once the butter has melted and starts to brown it's a great time to add the fillets to the pan. I always recommend to lay the fish fillets away from you when you place them in the pan. This keeps any splattering from getting on you.

    Cook the fish for about 5 minutes on each side until internal temp is 145º F.

    Add your slaw to the plate. If you want to get fancy add it to a small bowl and turn it upside down on the plate to create a little dome. Place the fish on top of slaw and top with the mango, coconut, & habanero chutney. 

    Enjoy your first bite.