Name: Pan grilled Snapper in Mango-Parsley butter recipe by Tanushree Bhowmik at BetterButter
Cook time: 6 min
Total time: 6 min
Yield: 2
Ingredients: Red Snapper: 1 (about 300 gms); Salt and pepper to taste; Finely chopped parsley: 1 tbsp; Finely grated flesh of raw mango: 1 tbsp; Butter: 1 tbsp (softened); Olive oil: 1 tbsp

ABOUT Pan grilled Snapper in Mango-Parsley butter RECIPE

I first cooked this while on a holiday dish in Pondicherry in the small kitchenette that was attached to our beach house. The fresh seafood available in the local markets and the allure of raw mangoes in winter inspired this simple dish.

Ingredients Serving: 2

Red Snapper: 1 (about 300 gms)
Salt and pepper to taste
Finely chopped parsley: 1 tbsp
Finely grated flesh of raw mango: 1 tbsp
Butter: 1 tbsp (softened)
Olive oil: 1 tbsp

Instructions

Wash and pat dry the fish. Apply salt, pepper and olive oil to the fish; set aside for 5 minutes.
Mix the mango flesh and parsley into the butter. Wrap half the quantity in a cling film and chill in the refrigerator.
Heat a flat heavy bottomed pan. Transfer the fish on the pan. Don't turn or move the fish till the skin is browned on the underside (takes about 3-4 minutes).
Turn carefully with a spatula and when it is cooked halfway add the softened mango-parsley butter to the pan. Braise the fish with the melted butter till completely cooked (about 2 minutes).
Carefully remove from the pan and serve over a bed of pan fried potatoes or rice. Put the reserved chilled butter on top of the fish and let it melt down.

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