Remember when I told ya’ll about this dish? Well it was mean of me to tease you and wait this long to share… I’m really sorry about that! ūüėČ Anyhow, it is finally here and trust me… it’s SO worth the wait.

I also mentioned about making a how-to video. Which¬†I still intend to do. Haven’t yet, but it’s coming. I promise.¬† I’ll try to get to it this weekend, but if not –¬†I promise I’ll do it when I get back from New Orleans (IFBC in t-minus 1 week – HOLLA!)!

Back to THE fish.

This, my friends, is a gorgeous Jicama-lime crusted Snapper over mixed greens with mango red onion and jicama strips¬†… all topped with that killer garlic¬†key lime dressing I also told you about!¬†TO. DIE. FOR.

So,¬†you already know we love our fish around here (Exhibit A, B, C, D, and E). You also already know that our favorite restaurant is Leftovers which is where we draw our fish¬†inspiration from.¬†Sorry if i’m a broken record sometimes… (Okay I’m really not sorry –¬†I get excited about these things!¬† Can you blame me?! hah)

So, what else is there really to say about this dish other than… YOU HAVE TO GO MAKE THIS NOW.

The pictures speak for themselves, my friends.

{get in my belly} Again, i’m so mature sometimes ūüėČ

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Jicama-Lime Crusted Snapper

Yield: 4 servings

Prep Time: 15-20 minutes

Cook Time: 8-10 minutes

Total Time: 30 minutes

If you can't find jicama, try a regular potato or sweet potato.


For the Garlic Key Lime Dressing:
1 1/2 cups mayonnaise
1/2-2/3 cup key lime juice
2 cloves garlic, minced
1/4 cup packed cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

For the Fish:
1 pound jicama
4 (6 ounce) Snapper filets (may substitute and white flaky fish)
2 limes, halved
2 eggs, beaten
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper

For the Salad:
Mixed greens
1 Mango, peeled & diced
1/4 red onion, sliced
Jicama matchsticks


For the Garlic Key Lime Dressing:
Add all ingredients to a food processor and pulse until combined. Refrigerate until ready to use.

For the Fish:
Take the jicama and peel it. slice a few thin slices and set aside. Shred the remaining jicama (I used my food processor). Cut the reserved slices into jicama matchsticks for the salad.

Next season the flour with salt and pepper in a shallow baking dish. In another baking dish, place the beaten eggs. Set up an "assembly line": Fish, flour mixture, egg wash, and then the shredded jicama.

Preheat oven to 375¬į. In an oven-safe skillet over medium heat, heat enough canola oil (2 tablespoons or so) to coat the bottom of pan (I used my beloved cast iron).

Squeeze 1/2 lime over each piece of fish. Dredge the fish into the flour mixture (being sure to thoroughly coat it) and shake off excess. Next, dunk into the egg wash. Last, place a thin layer (about 1/4") of the shredded jicama into the hot pan, trying to match the size of the fish filet as best as possible. Place dredged and egg washed fish on top of the jicama "bed".

Cook for about 4 minutes (should have a nice golden crust), lift fish with a spatula. While holding fish with the spatula, add another thin layer of the shredded jicama to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new "bed" of shedded jicama. Place entire skillet into the oven and allow to finish cooking (about 4-7 minutes depending on fish size).

Remove from oven and serve over a bed of mixed greens topped with jicama matchsticks, mango, red onion, and the garlic key lime dressing! Amazing.