Snapper with Warm Italian-Style Salsa

Snapper with Warm Italian-Style Salsa Recipe
Oxmoor House
Three words describe this dependable weeknight dish: quick, easy, and delicious. This tangy salsa complements the sweet, mild flavor of the red snapper. If red snapper is unavailable, use halibut or sea bass. Serve the fish over a bed of rice tossed with garlic, green onions, and, if desired, fresh herbs.


4 servings (serving size: 1 fillet, 1/4 cup salsa, and 1 1/2 teaspoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 240
Caloriesfromfat 0.0 %
Fat 8.2 g
Satfat 1.6 g
Monofat 4.4 g
Polyfat 1.4 g
Protein 36.4 g
Carbohydrate 3.2 g
Fiber 1 g
Cholesterol 64 mg
Iron 0.4 mg
Sodium 392 mg
Calcium 86 mg


1 1/2 teaspoons extra-virgin olive oil
4 (6-ounce) snapper fillets
1/4 teaspoon black pepper
Cooking spray
2 tablespoons crumbled reduced-fat feta cheese


1. Prepare Warm Italian-Style Salsa. Cover and keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with pepper; coat with cooking spray. Add fillets to pan. Cook 5 minutes on each side or until fillets flake easily when tested with a fork.

3. Place 1 fillet on each of 4 serving plates; top evenly with Warm Italian-Style Salsa. Sprinkle evenly with cheese.

Flavorful Combinations

For a quick and tasty side dish, stir 2 tablespoons chopped green onions; 1 1/2 teaspoons extra-virgin olive oil; 1 garlic clove, minced; 1/4 teaspoon dried rosemary leaves; and 1/4 teaspoon salt into 1 1/2 cups cooked rice. Fluff with a fork until blended.