Pan-Fried Red Snapper with Mango Sriracha Butter and Madras Rice

IngredientsFish, Mango
Menu PartEntree
Snapper fillets with mango

Chef Pascal Beaute

Delaware North

Buffalo, N.Y.

Mango contrasts well in color, juiciness and flavor with red snapper fillets. Chef Pascal Beaute of Delaware North incorporates the juicy orange fruit into a beurre blanc that’s served over the fish as well as the rice that accompanies it. A simple saute is a speedy cooking technique that preserves the snapper’s taste and texture.


Madras rice with mango

8 oz. butter

1½ cups diced onions

2 lb. long-grain rice

2 qt. fish or chicken stock

6 oz. raisins (about 1 cup)

4 oz. crushed or sliced roasted almonds (about 1 cup)

8 oz. diced, peeled mango

Mango beurre blanc

1¾ lb. butter, diced in ¾-in. pieces, divided

10 oz. finely chopped shallots

9 oz. white wine vinegar

6 oz. dry white wine

2 cups heavy cream

5 oz. mango puree

¼ oz. piment d’espelette or paprika

Pan-fried snapper

24 red snapper fillets (7 oz. each)

5 oz. seasoned flour

Olive oil



1. For rice, heat butter in large saucepan over medium heat. Add onions and saute until tender. Stir in rice to coat. Pour in fish stock; add raisins and almonds. Bring mixture to a boil, cover tightly and reduce heat to simmer.

2. Simmer rice 20 minutes or until liquid is absorbed. Allow rice to rest, covered, for 5 to 10 minutes. Just before serving, stir in diced mango; fluff with a fork.

3. For beurre blanc, In medium saucepan heat 4 ounces butter. Stir in shallots; cook 2 minutes. Stir in vinegar and wine. Cook until liquid is almost totally reduced.

4. Stir in heavy cream and bring to a boil. Stir in mango puree and piment or paprika. Over medium-low heat, add remaining pieces of butter, a few at a time, stirring rapidly with a wire whisk until blended; do not boil. Hold beurre blanc in a bain marie until service.

5. For fish, per order, slightly dip both sides of snapper fillet into seasoned flour. In saute pan, heat a thin film of olive oil. Add fillet and pan-fry on both sides until just opaque.

6. To serve, plate ¾ cup of cooked rice; place fillet on top and accompany with 1½ tablespoons beurre blanc.

Photo courtesy of National Mango Board

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