Florida Snapper with Lobster Mousseline and California Golden Raisin-Mango Relish

Flavors from the Caribbean sauce this spicy seafood dish.



    California Raisin-Jalapeño Gastric

    • 1 cup vinegar
    • 1/2 cup granulated sugar
    • 3/4 -inch piece gingerroot, peeled and sliced
    • 1/4 cup California golden raisins
    • 1/2 cup California raisin juice concentrate*
    • 1/4 bunch cilantro, coarsely chopped
    • 1/2 jalapeño pepper, seeds and ribs removed and coarsely chopped

    California Golden Raisin-Mango Relish

    • 1 fresh ripe mango, diced small
    • 1/3 cup California golden raisins, soaked in dark rum
    • 8 orange supremes (segments with all membrane removed)
    • 1 tablespoon orange zest
    • 1/3 cup orange juice
    • 1 tablespoon brown sugar
    • 2 sprigs cilantro


    • 1 pound snapper

    Lobster Mousseline

    • 1 1/4 ounce scallops, cleaned
    • Kosher salt, to taste
    • White pepper, to taste
    • 1/2 ounce Florida lobster tail meat, diced
    • 1/2 egg white
    • 1 teaspoon heavy cream
    • 1/2 tablespoon fresh chopped basil
    • 1/4 teaspoon lemon zest
    • Bottled hot pepper sauce; to taste
    • 4 ounce Lobster Mousseline (above)
    • 6 tablespoons panko bread crumbs
    • 1/4 cup olive oil
    • 2 tablespoons butter
    • Kosher salt and fresh ground black pepper; to taste


    California Raisin-Jalapeño Gastric

    Combine all ingredients in non-reactive saucepan. Simmer over medium heat until thick and flavor is intense, about 20 to 30 minutes. Strain and set aside at room temperature.

    California Golden Raisin-Mango Relish

    Combine all ingredients and let stand at least 1 hour to meld flavors.


    Fillet and skin fish; remove bones and divide into 4 portions about 2 1/2 to 3 ounces each. Trim and clean carcass, reserve for sauce. Season fillets with salt and pepper; set aside.

    Lobster Mousseline

    Place scallops, salt and white pepper in a food processor and purée until smooth. Turn into bowl and fold in remaining ingredients. Poach a small spoonful to taste for seasoning and adjust as needed. Set aside over an ice bath; keep covered and cold.Spread 1 ounce of lobster mousseline on each fillet and top with 1 1/2 tablespoons of panko. In medium sautépan, heat olive oil. Place snapper crust side down in pan and sauté until golden brown. Turn and add butter. Place in 300°F oven for 4 to 6 minutes. Remove when done (145°F) and keep hot until service.

    To Serve

    Arrange fillet on individual serving plate. Top with relish and drizzle gastric around edge of plate. USE SPARINGLY!

    Notes: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.
    Sweet potato purée, sautéed chayote squash and spinach make great accompaniments.

    Nutrition facts not available.

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.