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From Sea to Shining Sea: Red Snapper with Papaya and Rum

From Sea to Shining Sea: Red Snapper with Papaya and Rum
From Sea to Shining Sea: Red Snapper with Papaya and Rum
Chef Larry Edwards/Casa de Cuisine

Go to any supermarket dotting the rugged landscape of this great country and in the seafood section of the meat department you will often see red snapper on sale. Red snapper is one of our favorite varieties of seafood because it is so versatile. A fleshly meat that can stand up to temperatures ranging from a saute to a grill.

It really was not that long ago when most American's had never heard of red snapper. Once a few brave Chef's started to bring this beautiful creature of the deep into their restaurants, the word got out about its alabaster white flesh, it subtle flavor and its ability to blend with most sauces and glazes. Then, almost overnight, the popularity of red snapper became so intense there was a fear it would be over-fished (much like orange roughy). Now it has become almost a seasonal fish with the hopes there will still be some around for the next few generations to enjoy.

Ingredients needed to make Red Snapper with Papaya and Rum (serves 2):

  • 1 egg
  • 2 Tbs. coconut milk
  • 1 tsp. garlic powder
  • 1 tsp. garlic salt
  • 1/2 tsp. ground black pepper
  • 2 cups fresh breadcrumbs (I use sourdough)
  • 2 red snapper fillets
  • 2 Tbs. olive oil
  • 1 papaya, peeled, seeded and cubed
  • 1/4 cup dark rum


  1. In a shallow dish whisk together the egg and the coconut milk. Set the dish aside.
  2. In another shallow dish, whisk together the garlic powder, garlic salt, black pepper and breadcrumbs.
  3. Bathe (dip) the red snapper fillets into the egg mixture and then dredge (coat) in the breadcrumb mixture, lightly patting the crumbs onto the fillets. Set the fillets aside 5 minutes.
  4. Into a medium saute pan or skillet heat the oil over medium heat.
  5. Place the red snapper fillets into the pan and saute 8 minutes per side.
  6. Remove the red snapper fillets and keep warm on a serving platter.
  7. Into the saute pan add the papaya and saute 5 minutes.
  8. Remove the pan from the heat and add the rum. Place the pan back onto the heat and cook 3 minutes.
  9. Spoon the papaya rum sauce over the red snapper fillets and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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