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    Roasted Yellow Curry Snapper with Mango Salsa

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    Pixicook editorial team

    Savor the tropical flair of this Roasted Yellow Curry Snapper with Mango Salsa, a dish that marries the warmth of Thai spices with the sweetness of ripe mango. Perfect for a vibrant dinner for two, this recipe brings an exotic touch to your dining table.

    Ingredients for Roasted Yellow Curry Snapper with Mango Salsa

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Snapper Fillets, patted dry

    0 oz

    Substitute chevron-down

    Thai Yellow Curry Paste

    tablespoons

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    Avocado Oil

    tablespoons

    Substitute chevron-down

    Mango, ripe, peeled and diced

    each

    Substitute chevron-down

    Jalapeño, seeded and finely diced

    each

    Substitute chevron-down

    Cilantro, minced

    tablespoons

    Substitute chevron-down

    Lime, juiced

    each

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    How to Make Roasted Yellow Curry Snapper with Mango Salsa

    1. Prep

    Lightly season both sides of the fish with salt. Preheat your oven to 400°F (200°C) in preparation for baking.

    2. Marinate

    Combine the Thai yellow curry paste with the avocado oil in a small bowl. Spread this mixture evenly over the snapper fillets, ensuring they are well coated. Set aside to marinate while you prepare the mango salsa.

    3. Make Salsa

    In a medium bowl, mix the diced mango and jalapeño with the minced cilantro stems. Add half of the lime juice, reserving the other half for later. Stir the salsa to combine, allowing the flavors to meld. Taste for seasoning and adjust with salt and lime juice as needed.

    4. Bake

    Place the marinated snapper fillets on a lightly oiled baking sheet. Bake in the preheated oven for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. Use visual cues for doneness: the edges should be lightly browned, and the curry paste will darken slightly.

    5. Finishing Ingredients

    Remove the snapper from the oven and immediately squeeze the remaining lime juice over the baked fillets. This adds a fresh zing and balances the flavors.

    Variations

    Roasted Cajun Chicken with Avocado-Tomato Salsa

    Swap the snapper with chicken breast and the yellow curry with a Cajun spice blend. Pair it with a salsa made from avocado, tomato, lime, and cilantro.

    Change the Spice Blend

    Try using a different curry blend such as red or green Thai curry paste for a different heat profile and depth of flavor, or experiment with other spice mixes like garam masala for an Indian twist or a jerk seasoning for Caribbean flavors.

    Herb-Rubbed Roasted Halibut with Pineapple Salsa

    Coat halibut with an herb blend of parsley, dill, and lemon zest, and serve with a salsa made from pineapple, jalapeño, and lime juice.

    Modify the Mango Salsa

    Swap mango for other tropical fruits like pineapple, papaya, or a combination of them for a different sweet and tangy balance, add finely chopped jalapeño or habanero peppers to introduce some heat, or introduce fresh herbs like cilantro, basil, or mint.

    Switch the Fish

    Apply the same preparation to other firm-fleshed fish like mahi-mahi, halibut, or sea bass, or for a more robust flavor, consider using salmon or mackerel.


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