Recipes
Baked Snapper with Peach-Mango Salsa
4 servings
25 minutes total (Active 5 minutes)
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Ingredients
- 1 ½ lb snapper fillets
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- 1 (16-oz) container peach-mango salsa
- 1 cup fresh mango (or peaches), diced
- 1 tablespoon fresh cilantro, chopped
Steps
- Preheat oven to 400°F. Season fish with salt and pepper and place on baking sheet. Top with salsa; bake 12–14 minutes and until opaque and separates easily.
- Top fish with fresh mango and sprinkle with cilantro.
Other Preparation Methods
- Sauté: Heat 1 tablespoon olive oil in large sauté pan on medium-high. Season 1 ½ lb snapper with salt and pepper and add to pan. Reduce heat to medium; cook 4–5 minutes on each side and until opaque and separates easily.
- Grill: Preheat grill to medium. Season 1 ½ lb snapper (¾-inch thick) with salt and pepper and rub with 1 tablespoon oil. Grill fish 4–5 minutes on each side and until opaque and separates easily.
Amount per ¼ recipe serving: Calories 230, Total Fat 2.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 60mg, Sodium 570mg, Total Carb 14g, Fiber 1g, Sugars 14g, Protein 34g, Calc 15%, Vitamin A 30%, Vitamin C 60%, Iron 2%