Food & Cooking Recipes Ingredients Seafood Recipes Snapper With Bell Pepper Salsa 2.7 (26) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 While this salsa is a natural pair with firm fish such as snapper, it works equally well with chicken or pork. 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 ½ small red onion, finely chopped (¼ cup) 2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving ¼ 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 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 4 serving plates; top with snapper, skin side down. Garnish with lime wedges. Cook's Notes 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. Rate it Print