Snapper with Warm Italian-Style Salsa

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)
Recipe from Oxmoor House

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Recipe Time

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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. 1. Prepare Warm Italian-Style Salsa. Cover and keep warm.
  2. 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. 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.
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