Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

Sustainable Choice.Scoring the skin allows for fast, even cooking and supercrisp texture. Look for snapper from the Gulf of Mexico, or use one of the recommended substitutes.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2015

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bread in a small bowl; cover with water. Let stand 5 minutes; drain. Combine soaked bread, bell peppers, sherry vinegar, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, paprika, ground red pepper, and garlic in the bowl of a mini food processor; process until smooth.

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  • Cut 3 (1/4-inch-deep) slits in the skin of each fillet. Sprinkle flesh side of fillets evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fillets, skin side down, to pan; cook 6 minutes. Turn and cook 2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 3 tablespoons red pepper mixture. Sprinkle with parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

252 calories; fat 9.2g; saturated fat 1.4g; mono fat 5.4g; poly fat 1.6g; protein 36g; carbohydrates 4g; fiber 0g; cholesterol 63mg; iron 1mg; sodium 469mg; calcium 62mg.
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