2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....


Polynesian Style Snapper
  • This South Pacific inspired sweet/savory sauce works with almost any type of firm fish. We like snapper the best but grouper or yellowtail would work equally as well with the sweet and savory flavors.
  • The sweet pineapple contrasts nicely with the tart vinegar and the heat of the peppers. This recipe works with either whole fish or fillets.

  • 1 1/2 cup rice vinegar
  • 1/3 cup dark brown sugar, firmly packed
  • 2 teaspoons kosher salt
  • 1/4 cup ketchup
  • 3 tablespoons fresh garlic, finely chopped
  • 1 tablespoon Thai peppers, finely chopped
  • 3 cups sweet onions, thinly sliced
  • 2 cups sweet peppers, thinly sliced
  • 2 cups fresh pineapple, cubed
  • 2 lbs snapper fillets or 4 lb whole fish, cleaned


  • In large non reactive saucepan bring to a simmer vinegar, sugar, salt. Simmer for about 5 minutes, add ketchup, continue simmering 3 to 4 minutes. While vinegar mixture is cooking, saute in vegetable oil garlic, thai peppers, onions, and sweet peppers in fry pan. Cook about 5 minutes. Add veggies  to vinegar mixture along with pineapple, bring to a boil reduce heat and simmer 2 to 3 minutes.
  • For a whole fish, score the sides to the bone and work some sauce into the cuts. Add some of the veggies to the inside. Cook this fish in a pre-heated 450 degree oven for oven for about 18 to 20 minutes. Remove from oven and cover with the rest of the sauce.
  • For fillets, pre-heat oven to 425 degrees. Bast fillets with sauce and cook for 8 minutes. Turn oven to broil and move fillets close to broiler for 2 to 3 minutes to brown. Remove from oven and cover with remaining sauce, Serve with Coconut Mango Jasmine Rice.
  • Serves 4 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2012