Recipes

Gulf Snapper with Floribbean Escovitch and Fresh Mango

Pan-seared Gulf red snapper fillets get blanketed in a hot vinegar-kissed escovitch relish of sweet peppers, red onion, and ripe Florida mango, a Caribbean classic that found its Florida accent somewhere between Kingston and Key West. The pickle brine blooms right in the same skillet, so every bit of flavor stays in the pan. It is bright, a little fiery, and completely at home on a summer table.

• 4 fillets Gulf red snapper fillets, skin-on, about 6 oz each
• 2 medium Florida sweet bell peppers, one red and one yellow, sliced thin
• 1 medium red onion, sliced into half-moons
• 1 large ripe Florida mango, peeled and cut into 0.5-inch cubes

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