25 minutes
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.
Snapper Fillets, patted dry
0 oz
Thai Yellow Curry Paste
tablespoons
tablespoons
Mango, ripe, peeled and diced
each
Jalapeño, seeded and finely diced
each
Cilantro, minced
tablespoons
Lime, juiced
each
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.
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.
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.
Coat halibut with an herb blend of parsley, dill, and lemon zest, and serve with a salsa made from pineapple, jalapeño, and lime juice.
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.
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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