No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

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.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 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)

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Body+Soul, June 2007

advertisement

advertisement