6 Mile Mangrove Snapper

with Summer Corn Butter Sauce, Heirloom Tomato and White Cucumber Salad, Grilled Lemon and Thyme Vinaigrette
July 01, 2011


Season snapper with salt and pepper, then lightly dust with wondra flour. Set aside.

Place raw cut corn and “milk” scraped from the cob into a small saucepan along with the water and salt. Bring to a boil and then turn off heat immediately. Drain corn with a strainer, reserving liquid. Place corn in a blender or food processor along with a small amount of the reserved liquid.

Start the motor and gradually add more liquid until the corn forms a smooth paste. Add the butter and process until fully incorporated. Pour into a saucepan, adjust seasoning, and keep warm until ready to assemble dish.

Make the vinaigrette by brushing lemon wedges with a very small amount of oil and placing on a hot grill for a minute or two. Squeeze lemon juice into a clean blender bowl and add the honey and Dijon. Blend on medium for 30 seconds, and with blender still running, slowly pour in the oil until emulsified. Stir in thyme, and season with salt and pepper to taste.

Heat a small skillet on medium high heat and add oil and butter. When butter begins to foam, add flour coated fish. Cook well on first side to crisp, then flip and finish on the other side for 1–2 minutes. Remove from pan and rest (the fish not you).

Pour a pool of corn butter sauce onto the bottom of the plate. Place fish atop. Toss tomatoes in vinaigrette with salt and pepper and tatsoi, place atop fish and serve.

Serves 4

Courtesy of Chef Stephen Phelps of Sarasota’s Indigenous Restaurant (Opening late Summer)


For the Fish
  • 4 6–8-ounce pieces Mangrove Snapper filet
  • Wondra flour
  • Sea salt to taste
  • Fresh black pepper to taste
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
For the Sweet Corn Butter Sauce
  • 4 cups raw fresh corn trimmed from cob and “milk” scraped from cob
  • 4 cups water
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter
For the Grilled Lemon and Thyme Vinaigrette
  • 4 lemons, each cut into 4 wedges
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • 2 cups canola oil
  • 2 tablespoons minced fresh thyme leaves
  • Salt and Pepper
For the Assembly
  • 1 cup chopped heirloom tomatoes
  • 1 cup diced white cucumber
  • 1 bunch tatsoi
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