Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

In a medium bowl, mix the papaya with the mango, red onion, tarragon, shallot, ginger and garlic.

Step 2    

Fill a large, high-sided skillet with 1/2 inch of water and bring to a simmer. Season both sides of the snapper fillets with salt and cayenne pepper. Add the fillets to the skillet, cover and simmer gently until just cooked through, about 7 minutes. Transfer the fish to plates with a slotted spatula.

Step 3    

Add the olive oil and lime juice to the papaya-mango mixture and season with salt and black pepper. Spoon the sauce over the snapper and serve.

Suggested Pairing

Argentina's flagship white grape, Torrontés, has a flowery scent and light, bright flavors that make it an ideal match for this poached red snapper with tropical fruit. This intriguing Muscat-like grape may be related to the Torrontés grape indigenous to northern Spain.

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