Crispy Skin Red Snapper with Mango Relish, Key Lime Avocado Puree, and Chili-Spiced Tostones


Chef Cory York of deep blu seafood grill is known for his fresh approach to cooking seafood, and uses sustainable fish and shellfish for his creations.  In addition to several reader-choice awards from local publications, Chef Cory was most recently the winner of the SeaFood Fighter Competition hosted by Gary’s Seafood (photo below).

Serves 4

Red Snapper

4 6-ounce Gulf-caught red snapper fillets

1/4 cup olive oil

sea salt and white pepper to taste


Spicy Mango Relish

2 medium ripe mangos, peeled and diced

1 jalepeno or serrano pepper, diced (small amount of hotter pepper may be substituted)

1 tablespoon dice red onion

1 teaspoon finely chopped fresh cilantro

1 small plum tomato, diced


Key Lime – Avocado Puree

1 ripe Florida avocado, peeled and pitted

juice of 2 Key Limes

salt and white pepper to taste


Chili Spiced Tostones

1/4 cup vegetable oil

2 green plantains, peeled and cut into thick slices

salt and chili powder to taste


Make the relish

Combine all ingredients and store in a non-reactive bowl in the refrigerator for at least 3 hours so that the flavors come together.


Make the puree

Place avocado in blender or small food processor, add lime juice and puree until smooth.  Adjust seasoning, then wrap tightly in small container with limited air circulation.


Make the tostones

1 Heat the oil in a large skillet over medium heat to about 340 degrees. Add the plantain slices and fry until they soften, 5 to 10 minutes. Remove from the oil and drain on paper towels.

2 Place the pieces between a folded paper bag and press down with a saucer or mallet. Press all of the pieces before proceeding.

3 Return the pieces to the hot skillet and fry until crispy, about 3 minutes per side. Drain on paper towels and season with garlic powder and salt while still warm.


Make the fish

1 Preheat oven to 475F.

2 Without piercing the flesh, use the tip of a sharp paring knife to score the skin of the fish in a crosshatch pattern to prevent the fillets from curling.

3 Heat olive oil in large heavy bottom saute pan to medium/high heat to just before smoking point. Working away from you, place fillets skin side down in the pan and sear for 3 minutes.  Adjust the heat if needed to insure a steady sizzle.

4 While tilting the pan away from you, use a large spoon to baste the top side of the fish with the hot oil. Place pan in oven for 5 to 8 minutes, then remove and flip fish over to check for crispness.  Serve with mango relish, avocado puree, and tostones.

Chef Cory shows off his winning dish -- smoked cobia from Open Blue.

Chef Cory shows off his winning dish — smoked cobia from Open Blue.

  • Pri

    Pick me 🙂