One of the most popular dishes at restaurants throughout Key Largo, is seafood sautéed with fresh Key Lime juice, Tabasco, garlic butter, tomatoes and scallions, and served over penne. The following is Sundowners version of the dish.



Sundowners Lightly Blackened Yellowtail Snapper with Mango Salsa

Sundowners Restaurant, mile marker 104, bayside, Key Largo -305-451-4502



Makes 4 servings



1 ½ – 2 pounds of Yellowtail snapper filets (or other light white fish)

3 ounces of Black Caesar’s Blackwater Blackening Spice (or other high quality blackening spices)

4 ounces unsalted butter

2 ounces dry white wine

1 ripe mango, diced

1 green pepper, diced

1 tomato, diced

½ red onion, diced

4 fresh Key limes, juiced

Salt and pepper to taste





In a bowl, add diced mango, green peppers, diced tomatoes, red onions, Key lime juice, and salt and pepper, and mix well. Cut yellowtail filets into a least 4 pieces and make sure that all pin bones have been removed. Lightly dust both sides of snapper filets with blackening seasoning. The idea for this dish is to have a snapper that is lightly blackened, so be careful with the blackening spices. Set prepared fish filets aside. Begin to heat a cast iron skillet on the stove over medium high heat (or other heavy sauté pan if a cast iron pan is not available). Add 3 ounces of butter to skillet and stir until butter has melted and begins to turn brown. In another sauté pan, add 1 ounce butter and white wine, and place on stove over medium heat. Add fish filets to cast iron skillet and cook for 2 -3 minutes per side, or until filets are just white throughout. Remove fish from heat and set aside. Add mango salsa to butter and wine mixture and sauté for 2 – 3 minutes until diced mango chunks just begin to turn soft. Remove warm salsa from heat and spoon over fish. Amazing!

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