With a crispy onion and panko coating, yellowtail fillets are pan-fried and served with a fresh, tropical mango salsa and a lovely Key lime butter sauce.
Chef Bobby Stoky is a favorite chef of Florida’s Key Largo. This is on one his all-time favorite recipes for yellowtail snapper. The onion crust is in this dish is also great on shrimp, scallops, lobster, or chicken, but Key Largo yellowtail is amazing.
The mango salsa has a litte bit of a kick to it, but you can adjust accordingly to your taste. Serve with steamed rice, fried plantains or even as is – with a cold, refreshing beverage.
How to Make Onion Crusted Yellowtail with Mango Salsa
1. Prepare the Onion Rings:
- In a large, deep sauté pan or fryer, preheat enough vegetable oil to cover the onions. Heat oil to approximately 350°F (175°C).
- In a medium bowl, combine 1 cup of flour and the blackening spice. Toss the sliced onion rings in the flour mixture, shaking off any excess.
- Fry the onion rings in the preheated oil for 4-5 minutes, stirring occasionally, until dark brown. Remove from oil and place on paper towels to drain.
2. Create the Onion-Panko Crust:
- Once the fried onion rings have cooled, finely chop them using a kitchen knife or food processor. The onion pieces should be about the size of panko breadcrumbs.
- Combine the chopped onion rings with the 1/2 cup of panko breadcrumbs in a bowl and mix well.
3. Dredge the Yellowtail:
- Dredge the yellowtail fillets first in the remaining 1/2 cup of flour, then through the beaten eggs, and finally press them into the onion-panko mixture, ensuring a good coating on all sides.
4. Cook the Yellowtail:
- In a large sauté pan, add enough vegetable oil to coat the bottom of the pan and heat over medium-high heat.
- Cook the breaded yellowtail fillets for 3-4 minutes per side, or until the onion crust is golden brown, and the fish is cooked through and opaque.
5. Make the Key Lime Butter:
- In a small saucepan, melt the stick of butter over medium heat. Add the 1/4 cup of white wine and the juice of 6 Key limes.
- Stir well and remove from heat. Let the sauce rest at room temperature.
6. Prepare the Mango Salsa:
- In a medium bowl, combine the diced mango, green bell pepper, tomato, and red onion. Add the juice of 4 Key limes and season with salt and pepper to taste.
- Mix in fresh cilantro to taste. Set aside.
7. Serve:
- Top the fried yellowtail fillets with a drizzle of Key lime butter and a generous spoonful of mango salsa.
- Serve with your choice of sides like a light salad or steamed vegetables.
Recipe Notes:
- Yellowtail Substitute: If you can’t find yellowtail, mahi-mahi or halibut make good substitutes.
- Panko Tip: Make sure the onion-panko mixture is well mixed to get a balanced crunch.
- Mango Salsa Adjustments: You can adjust the spice level of the mango salsa by adding diced jalapeño or leaving out the cilantro if you prefer.
- Make Ahead: The mango salsa and Key lime butter can be made ahead of time and stored in the refrigerator for up to 2 days.
Onion Crusted Yellowtail with Mango Salsa
- Yield: 4 servings 1x
Description
With a crispy onion and panko coating, yellowtail fillets are pan-fried and served with a fresh, tropical mango salsa and a lovely Key lime butter sauce.
Ingredients
Scale
For the Yellowtail:
- 4 (6-8 ounce) yellowtail fillets (pin bones and bloodline removed)
- 1 large yellow onion, sliced thin for onion rings
- 1/2 cup panko bread crumbs (60g)
- 1 1/2 cups all-purpose flour (180g)
- 1 tablespoon blackening spice
- 2 large eggs, beaten
- Vegetable oil for frying
For the Key Lime Butter:
- 6 Key limes, juiced
- 1 stick unsalted butter (113g)
- 1/4 cup good quality dry white wine (60ml)
For the Mango Salsa:
- 1 ripe mango, diced
- 1 green bell pepper, diced
- 1 tomato, diced
- 1/2 red onion, diced
- 4 fresh Key limes, juiced
- Salt and pepper, to taste
- Fresh cilantro, to taste
Instructions
1. Prepare the Onion Rings:
- In a large, deep sauté pan or fryer, preheat enough vegetable oil to cover the onions. Heat oil to approximately 350°F (175°C).
- In a medium bowl, combine 1 cup of flour and the blackening spice. Toss the sliced onion rings in the flour mixture, shaking off any excess.
- Fry the onion rings in the preheated oil for 4-5 minutes, stirring occasionally, until dark brown. Remove from oil and place on paper towels to drain.
2. Create the Onion-Panko Crust:
- Once the fried onion rings have cooled, finely chop them using a kitchen knife or food processor. The onion pieces should be about the size of panko breadcrumbs.
- Combine the chopped onion rings with the 1/2 cup of panko breadcrumbs in a bowl and mix well.
3. Dredge the Yellowtail:
- Dredge the yellowtail fillets first in the remaining 1/2 cup of flour, then through the beaten eggs, and finally press them into the onion-panko mixture, ensuring a good coating on all sides.
4. Cook the Yellowtail:
- In a large sauté pan, add enough vegetable oil to coat the bottom of the pan and heat over medium-high heat.
- Cook the breaded yellowtail fillets for 3-4 minutes per side, or until the onion crust is golden brown, and the fish is cooked through and opaque.
5. Make the Key Lime Butter:
- In a small saucepan, melt the stick of butter over medium heat. Add the 1/4 cup of white wine and the juice of 6 Key limes.
- Stir well and remove from heat. Let the sauce rest at room temperature.
6. Prepare the Mango Salsa:
- In a medium bowl, combine the diced mango, green bell pepper, tomato, and red onion. Add the juice of 4 Key limes and season with salt and pepper to taste.
- Mix in fresh cilantro to taste. Set aside.
7. Serve:
- Top the fried yellowtail fillets with a drizzle of Key lime butter and a generous spoonful of mango salsa.
- Serve with your choice of sides like a light salad or steamed vegetables.
Notes
- Yellowtail Substitute: If you can’t find yellowtail, mahi-mahi or halibut make good substitutes.
- Panko Tip: Make sure the onion-panko mixture is well mixed to get a balanced crunch.
- Mango Salsa Adjustments: You can adjust the spice level of the mango salsa by adding diced jalapeño or leaving out the cilantro if you prefer.
- Make Ahead: The mango salsa and Key lime butter can be made ahead of time and stored in the refrigerator for up to 2 days.
- Category: Main
