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Snapper with Warm Italian-Style Salsa

Oxmoor House
Prep time 2 mins
Cook time 11 mins
Yield 4 servings (serving size: 1 fillet, 1/4 cup salsa, and 1 1/2 teaspoons cheese)
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.


  • Warm Italian-Style Salsa
  • 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

Nutrition 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

How to Make It

  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.

  4. Flavorful Combinations

  5. 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.

Cooking Light Fresh Food Fast Weeknight Meals