Lemon Pepper Mangrove Snapper Tacos
INGREDIENTS:
2 x 12 inch Mangrove Snapper fillet (you can substitute sheepshead)
½ Tbsp Zatarain’s Blackened seasoning (use your favorite)
½ Tbsp coconut oil (you can use olive oil but I find the coconut oil brings out the nutty flavor of mangrove more than olive oil)
2 oz arugula (fist full)
4 oz Iceberg lettuce chopped (¼ of a head of lettuce)
2 oz guacamole (single serve store bought or make your own)
4 10” flour tortillas
Lemon Pepper Dressing:
1-2 lemons squeezed
pinch of lemon zest
1tsp lite olive oil
Freshly ground black pepper to taste
Method for Dressing:
Zest a pinch of lemon zest before you juice them. Juice the two lemons by first rolling them on your cutting board using the palm of your hands and pressing firmly as you roll. This will break some of the pulp cells before you cut into it. Slice them in half and use a juicing tool or a fork to break the pulp cells as you squeeze the lemons over a bowl. You can use a strainer over the bowl to separate juice from seeds and pulp. You want to whisk 1 part oil to three part juice so depending on how much juice your lemons gave you, will determine the amount of olive oil you add before whisking. Add a pinch of lemon zest and grind some fresh pepper to taste. Set aside.
Method for Cooking Fish:
Scale and fillet the Mangrove snappers to give you four fillets with skin on. Season to you liking with blackened seasoning to you liking. Don’t overdo the seasoning here as it will kill all the other flavors in this recipe. Heat empty frying pan to medium high heat. Add the coconut oil and let the oil melt and spread around pan to coat. Coconut oil has a high burn rate so you don’t need a lot in the pan. Once the oil melts add fillets skin down and fry for 3-4 minutes before you flip and finish off the fillet in 4-5 minutes until golden and flaking. Remove and set on plate to rest as you prepare your flour tortillas. Before you place in the tortillas julian the fillets by cutting them diagonally in three pieces.
Method for Building Taco’s:
Lay flour tortilla open (if the tortilla is stiff you can microwave on high for 10-12 secs and they will soften up quickly) smear of ¼ guacamole on tortilla then lay lettuce then arugula on top. Drizzle the lemon pepper dressing over greens and place three pieces of julienned snapper on green, wrap and enjoy.
Feel free to multiply the recipes to share with friends and family on a wonderful spring day.
Recipe by Eddie Suarez
INGREDIENTS:
2 x 12 inch Mangrove Snapper fillet (you can substitute sheepshead)
½ Tbsp Zatarain’s Blackened seasoning (use your favorite)
½ Tbsp coconut oil (you can use olive oil but I find the coconut oil brings out the nutty flavor of mangrove more than olive oil)
2 oz arugula (fist full)
4 oz Iceberg lettuce chopped (¼ of a head of lettuce)
2 oz guacamole (single serve store bought or make your own)
4 10” flour tortillas
Lemon Pepper Dressing:
1-2 lemons squeezed
pinch of lemon zest
1tsp lite olive oil
Freshly ground black pepper to taste
Method for Dressing:
Zest a pinch of lemon zest before you juice them. Juice the two lemons by first rolling them on your cutting board using the palm of your hands and pressing firmly as you roll. This will break some of the pulp cells before you cut into it. Slice them in half and use a juicing tool or a fork to break the pulp cells as you squeeze the lemons over a bowl. You can use a strainer over the bowl to separate juice from seeds and pulp. You want to whisk 1 part oil to three part juice so depending on how much juice your lemons gave you, will determine the amount of olive oil you add before whisking. Add a pinch of lemon zest and grind some fresh pepper to taste. Set aside.
Method for Cooking Fish:
Scale and fillet the Mangrove snappers to give you four fillets with skin on. Season to you liking with blackened seasoning to you liking. Don’t overdo the seasoning here as it will kill all the other flavors in this recipe. Heat empty frying pan to medium high heat. Add the coconut oil and let the oil melt and spread around pan to coat. Coconut oil has a high burn rate so you don’t need a lot in the pan. Once the oil melts add fillets skin down and fry for 3-4 minutes before you flip and finish off the fillet in 4-5 minutes until golden and flaking. Remove and set on plate to rest as you prepare your flour tortillas. Before you place in the tortillas julian the fillets by cutting them diagonally in three pieces.
Method for Building Taco’s:
Lay flour tortilla open (if the tortilla is stiff you can microwave on high for 10-12 secs and they will soften up quickly) smear of ¼ guacamole on tortilla then lay lettuce then arugula on top. Drizzle the lemon pepper dressing over greens and place three pieces of julienned snapper on green, wrap and enjoy.
Feel free to multiply the recipes to share with friends and family on a wonderful spring day.
Recipe by Eddie Suarez