Spiced Fish with Mango Corn Relish

For an indulgent flavour combination, try this recipe for snapper in spiced onion crust with coconut sauce and tangy salsa from Steve Mendez
Spiced Fish with Mango Corn Relish
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the mango corn relish

  • 1 large mango, diced
  • 2 corn on the cobs, roasted
  • 1 bunches coriander, chopped
  • 1/2 red onions, diced
  • 2 red peppers, diced
  • 60 ml fresh lemon juice
  • 60 ml rice vinegar, or Mirin

For the snapper in onion crust

  • 3 tbsp olive oil
  • 2 large onions, thinly sliced
  • 450 g breadcrumbs
  • 50 g Old Bay seasoning, (see cooks notes)
  • 2 cloves garlic, crushed
  • 1 bunches parsley, chopped
  • 4 x 175 g red snapper fillets
  • 85 ml vegetable oil

For the coconut rum sauce

  • 250 ml coconut cream
  • 250 ml coconut milk
  • 175 ml double cream
  • 30 ml dark rum
  • 1 small bunches coriander, chopped

Tips and Suggestions

Old Bay Seasoning is an American brand of seasoning for fish, poultry etc and may be bought from stores specialising in American groceries or over the internet.


1. Mix all the ingredients for the mango corn relish together in a bowl and set aside.

2. Heat the oil in a frying pan and fry the onions until golden. Chop finely and add to the breadcrumbs, Old Bay seasoning, garlic and parsley.

3. Preheat the oven to 200C/gas 6. Heat the oil in a frying pan and fry the snapper for 2 minutes on each side. Transfer to the oven and cook for 3 minutes.

4. Meanwhile, heat the coconut cream, milk and double cream together in a saucepan. Simmer until reduced by half. Stir in the rum and coriander.

5. Remove the snapper from the oven and serve with the sauce, accompanied by the mango corn relish.

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