Poached Red Snapper with Papaya and Mango Sauce Vierge

"Brazilians eat rich and heavy," Eric Ripert says. "I wanted something light and healthy." His idea was to poach a local fish and top it with a tropical version of what he calls sauce vierge, replacing the pickles, capers and tomatoes he would typically use with papaya, mango and ginger. More Healthy Fish Recipes

Poached Red Snapper with Papaya and Mango Sauce Vierge
Photo: © John Kernick
Total Time:
25 mins


  • 1/2 cup diced papaya

  • 1/2 cup diced mango

  • 2 tablespoons diced red onion

  • 1 tablespoon plus 1 teaspoon coarsely chopped tarragon

  • 1 tablespoon very finely chopped shallot

  • 2 teaspoons very finely chopped fresh ginger

  • 1 small garlic clove, very finely chopped

  • Four 7- to 8-ounce skinless red snapper fillets

  • Sea salt

  • Cayenne pepper

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons fresh lime juice

  • Freshly ground black pepper


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

  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.

  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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