Salsa Snapper Recipes

Steps:

• Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.
• Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
• Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish.

Steps:

• Preheat a grill.
• Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
• Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

Steps:

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
• Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
• Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
• Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

Steps:

• Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
• Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

Steps:

• 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.

Steps:

• Mix salsa, pineapple and mango.
• Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
• Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.

Steps:

• Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
• Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
• Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.