Pineapple-Crusted Mangrove Snapper with Sweet Potato Wedges

Total Time:
1 hr
15 min
Inactive Prep:
45 min
1 to 2 servings


  • 1 sweet potato, cut into 8 wedges
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
    • 2 fillets mangrove snapper, pin bones and skin removed
    • 3 tablespoons olive oil
    • Kosher salt and freshly ground black pepper
    • 1/4 cup lemon juice
    • 1/4 cup brown sugar
    • 1/4 cup white vinegar
    • 1/4 cup coconut milk
    • 1/2 green bell pepper, diced
    • 1/2 red bell pepper, diced
    • 1/4 red onion, diced
    • 1/4 pineapple, diced


    For the sweet potatoes: Preheat the oven to 350 degrees F. Place the wedges on a baking sheet, coat with olive oil and sprinkle with salt and black pepper. Roast until golden brown and tender, 40 to 45 minutes.

    For the snapper: Coat the snapper with 1 tablespoon of the olive oil and sprinkle both sides of each fillet with salt and black pepper. Set aside. Combine the lemon juice, sugar and vinegar in a medium skillet over medium-high heat and cook until reduced slightly and fine bubbles appear, about 2 minutes. Add the coconut milk, bell peppers, onions and pineapple and cook, stirring occasionally, until thickened, 10 minutes.

    Meanwhile, heat the remaining olive oil until hot in a second skillet over medium-high heat. Add the fish and cook, about 2 minutes per side, and then transfer to an ovenproof plate or dish and pour the pineapple mixture on top. Continue cooking in the oven until bubbly and golden, about 5 minutes.

    Serve the fish alongside the sweet potato wedges.

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.