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Crispy Skinned Red Snapper Topped with Papaya Coleslaw

Pan-fried Snapper is a favorite in the Florida Keys, and after you taste this recipe, you’ll surely agree. This is a true “summer recipe” with fresh fish and the freshest coleslaw you’ve ever tasted. Tropical fruits truly bring out the flavors of this delicate fish. Red Snapper has sweet, flaky meat and a mild taste, making them perfect for a quick sauté or pan fry. Papaya also grows well in Florida and the tender, not overly sweet tropical fruit, begs to be paired with fresh fish. This recipe comes straight from a restaurant off Highway 1 in Marathon, Florida and combines all the tastes of the Florida Keys into one dish and leaves your family and friends very impressed with your culinary skills.

INGREDIENTS

For the Papaya Cole Slaw:

  • ½ Cup pineapple juice
  • 1/4 Cup olive oil
  • 2 Tbsp lime juice
  • 2 Tbsp minced fresh cilantro
  • ½ tsp ground cumin
  • 1/4 tsp salt
  • 6 Cup shredded cabbage (about 1 small head)
  • 3 Cup peeled papaya cubed (about 1/2")
  • 1 small sweet red pepper, diced large
 

For the Snapper:

  • 4, 6oz. Snapper fillet, skin on
  • 1 Tbsp salt
  • 1 Tbsp olive oil
  • Kosher salt and freshly ground pepper to taste
 

DIRECTIONS

For the Papaya Cole Slaw:

  1. Wisk together first 6 ingredients to create dressing
  2. Place remaining ingredients in a large bowl

For the Snapper:

  1. Rinse and pat dry the fish. Without pressing on the fish, try to get the skin and non-skin side as dry as possible.
  2. Place the fish on a dry, clean plate and sprinkle both sides with salt and extra virgin olive oil. Be generous with the salt but don’t overdo it.
  3. In a COLD, nonstick skillet, brush on a tablespoon of olive oil to coat the surface of the pan. Place the Snapper skin-side down and turn the stove on medium heat. The skillet will heat up gradually and the fat will start to cook out of the fish.
  4. Season with salt pepper to taste
  5. When the fat starts to cook, take a flexible spatula and press the fish against the pan for a few seconds. This step is very important because it will help cook the whole skin completely. This first side takes around 4 - 5 minutes. If your fish is thick, you may want to cook for 6 - 7 minutes. The key here is to make sure the skin is crispy and the flesh is mostly opaque.
  6. Flip the fish over to the other side and cook for about a minute or two.
  7. Plate the Snapper over the coleslaw, skin-side up and serve.