Seared Red Snapper with India Champagne® Mango Sauce and Sundried Tomato CousCous

Seared Red Snapper with India Champagne® Mango Sauce and Sundried Tomato CousCous

Ingredients:

  • 4 red snapper filets
  • ¼ tsp salt
  • 1 tbs butter
  • 1-1/3 cups water
  • 1 champagne® mango, peeled, seeded and pureed
  • 1 cup plain yogurt
  • 1 tsp chopped mint
  • ½ tsp ground and toasted cumin seed
  • 1-1/3 cup dry CousCous
  • 2 tbs chopped sun dried tomatoes
  • 1 tbs chopped parsley
  • 1 tbs sliced green onions

Instructions:

Serves 4

To prepare the mango sauce, combine the mango puree, yogurt, mint and cumin in a bowl and keep refrigerated.

Score the skin of the fish and sear the filets in a well oiled pan over medium heat until cooked.

For the couscous, combine the water, salt and butter and bring to a boil in a medium-d saucepan. Stir in the couscous, dried tomatoes, parsley and onion. Mix well, remove from heat and cover. Let stand for 5 minutes or until the fish is cooked. Fluff couscous and serve on a plate.

Place cooked snapper filet on top of couscous, serve with the mango sauce on the side.

This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys traveling and spending time with close friends and family.

« View more Entrees