Seared Red Snapper with India Champagne® Mango Sauce and Sundried Tomato CousCous

Seared Red Snapper with India Champagne® Mango Sauce and Sundried Tomato CousCous

Serves 4
Meal type Main Dish


  • 4 red snapper fillets
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1 1/3 cup water
  • 1 Champagne® mango (peeled, seeded, and pureed)
  • 1 cup plain yogurt
  • 1 teaspoon chopped mint
  • 1/2 teaspoon ground and toasted cumin seed
  • 1 1/3 cup dry couscous
  • 2 tablespoons sun dried tomatoes (chopped)
  • 1 tablespoon parsley (fine chopped)
  • 1 tablespoon green onion (sliced)


Step 1 To prepare the mango sauce, combine the mango puree, yogurt, mint and cumin in a bowl and keep refrigerated.
Step 2 Score the skin of the fish and sear the filets in a well-oiled pan over medium heat until cooked.
Step 3 For the couscous, combine the water, salt and butter and bring to a boil in a medium-d saucepan. Stir in the couscous, dried tomatoes, parsley and onion. Mix well, remove from heat and cover. Let stand for 5 minutes or until the fish is cooked. Fluff couscous and serve on a plate.
Step 4 Place cooked snapper filet on top of couscous, serve with the mango sauce on the side.


This recipe was prepared exclusively for Ciruli Brothers, LLC by Executive Chef Noah Aguilar.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, Savannah Magazine and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys playing the guitar, rock climbing, diving and spending time with close friends and family.