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Share on TwitterAllen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa
Preptime: 20 min.Cooktime: 10 min.
Carbs: 29g
Fat: 10g
Fiber: 5g
Protein: 36g
Satfat: 2g
Sodium: 1170mg
For the salsa:
2 large oranges, peeled, segmented and diced
1 large mango, peeled, pitted and diced
1/2 cup diced red onion
1 jalapeño pepper, seeded and diced
2 tablespoons chopped, fresh cilantro
1/2 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the fish:
4 6-ounce red snapper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 clove garlic, minced
1 cup fresh orange juice
1 tablespoon chopped, fresh cilantro
Directions:
For the salsa:
1.In a stainless-steel bowl, combine all the ingredients and mix well. Set aside.
For the fish:
1. Season the snapper fillets with salt and pepper, then drizzle with olive oil.
2. Place a saute pan large enough to accommodate all the fillets over medium-high heat. Add the snapper fillets and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.
3. Add the garlic and orange juice to the pan. Bring to a low simmer, then remove the fish and place on a warm platter. Continue to simmer the juice for 3 to 4 minutes to reduce. Add the cilantro.
4. Place each fillet in the center of a warm plate. Pour the orange-flavored cooking juice over the fish and serve the salsa on the side.
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