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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

Flavorful Combinations

Step 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

You May Like

Ratings & Reviews

Great Week Night Meal

nvanval
March 24, 2015
I followed the recipe(s) however, since I'm cooking for 2, I did reduce this recipe in half. I used red snapper, but other fish would work. The Warm Italian Salsa is very good; I added the red pepper flakes and found the salsa to have a complex taste with few ingredients. I also made the rice, using fresh chopped rosemary instead of dried. Served with steamed haricot vert. Will make this again!!!