Snapper with Warm Italian-Style Salsa
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.
Yield: 4 servings (serving size: 1 fillet, 1/4 cup salsa, and 1 1/2 teaspoons cheese)
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Nutritional Information
Amount per serving
- Calories: 240
- Calories from fat: 0.0%
- Fat: 8.2g
- Saturated fat: 1.6g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 1.4g
- Protein: 36.4g
- Carbohydrate: 3.2g
- Fiber: 1g
- Cholesterol: 64mg
- Iron: 0.4mg
- Sodium: 392mg
- Calcium: 86mg
Ingredients
- 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
Preparation
- 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.
Snapper with Warm Italian-Style Salsa Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Fish
- PUBLICATION: Oxmoor House
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