• 1-2 NETUNO Snapper fillet
  • Salt & Pepper to taste
  • Olive oil
  • 2 tbsp. Whole butter
  • 1 tbsp. Minced garlic
  • White wine
  • Thyme

For the fruit sauce:

  • Mango
  • Papaya
  • Pineapple
  • Red onion
  • Red peppers
  • Fresh coriander
  • Lemon juice
  • Olive oil


  1. Separate the fillets and make a few transversal cuts on the skin side without cutting through the other side.
  2. Brush the fillets with olive oil and season with salt & pepper to taste.
  3. Pre-heat the pan on medium-high heat and drizzle some olive oil.
  4. Place fillets on the hot pan with the skin side down, until golden brown.
  5. Flip the fillets and add the butter, thyme and garlic until fragrant. Then add the white wine and cover for about three more minutes.
  6. Chop all the fruits and the red pepper in small pieces.
  7. Finely chop the onion and coriander, incorporate with the fruits in a small bowl.
  8. Add some olive oil, lemon juice and salt & pepper to taste.
  9. Serve the fillets on a plate and pour the fruit sauce on top. Pair with your choice of grain as a side. We recommend golden quinoa for this dish!

Servings: 1-2