Snapper With Bell Pepper Salsa
Feel free to tinker with this mildly spicy salsa. Substitute cilantro or fresh basil for the parsley, or any color sweet bell pepper for the red.
- Yield: Serves 4
Source: Body+Soul, June 2007
- 2 medium red bell peppers, ribs and seeds removed, chopped
- 1 small ripe avocado, halved, pitted, peeled, and diced
- 1 jalapeno pepper (ribs and seeds removed for less heat, if desired), minced
- 1/2 small red onion, finely chopped (1/4 cup)
- 2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
- 1/4 cup fresh parsley leaves, chopped
- 1 tablespoon plus 1 teaspoon olive oil
- Coarse salt and ground pepper
- 4 skin-on red snapper fillets (about 5 ounces each)
To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.
In a large nonstick skillet, heat the remaining tablespoon oil over medium-high.
Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more.
Divide salsa evenly among four serving plates; top with snapper, skin side down. Garnish with lime wedges.
Per serving: 280 calories; 30 g protein; 14 g fat; 10 g carb; 5 g fiber.