This recipe was adapted from “The Ultimate Low-Fat Mexican Cookbook” by Anne Lindsay Greer.
RED SNAPPER WITH WARM SHRIMP SALSA
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 4 servings
1 1/3 pounds red snapper fillets
1 1/2 tablespoons plus 1 1/2 teaspoons lemon juice
1/8 teaspoon salt
Freshly ground black pepper to taste
2 teaspoons olive oil
1 medium shallot, peeled, minced
1 medium jalapeno pepper, stemmed, seeded, minced
1 medium clove garlic, peeled, minced
1 large ripe tomato, coarsely chopped
1/4 pound small cooked shrimp
1 small ripe avocado, peeled, diced
1 tablespoon minced cilantro
1. Heat oven to 450 degrees. Place the snapper fillets in a foil-lined baking pan. Sprinkle with 1 1/2 teaspoons of the lemon juice, salt and pepper. Bake 12 minutes per inch of thickness, or until cooked through.
2. Heat olive oil over medium heat in a large non-stick skillet. Add shallot, jalapeno and garlic; cook 3 minutes. Add tomato and remaining 1 1/2 tablespoons lemon juice; cook 5 minutes.
3. Reduce heat to medium-low. Add shrimp, avocado and cilantro. Heat through. Adjust seasonings if necessary.
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4. Spoon salsa over cooked fish and serve.
Nutrition information per serving:
Calories……….290 Fat……………12 g Cholesterol……….110 mg
Sodium………205 mg Carbohydrates……8 g Protein……………..38g