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Red Snapper with Gazpacho Salsa

Makes: 4  servings Prep 15 mins Cook 7 mins
Quick and Easy
Red Snapper with Gazpacho Salsa
  • 3 plum tomatoes, seeded and cut into 1/4-inch pieces
  • 1 yellow pepper, seeded and cut into 1/4-inch pieces
  • 1 small rib celery, cut into 1/4-inch pieces
  • 1/2 cucumber, seeded and cut into 1/4-inch pieces
  • 1/2 small red onion, minced
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 1 1/2 tablespoons  extra virgin olive oil
  • 1 tablespoon  white wine vinegar
  • 2 red snapper fillets (about 9 ounces each) cut in half on the diagonal
  • 2 tablespoons  Wondra flour
Make It

1. Stir together tomatoes, yellow pepper, celery, cucumber, onion, 1/4 teaspoon each of the salt and black pepper, the olive oil and vinegar; set aside.

2. Sprinkle fish with remaining 1/4 teaspoon each salt and pepper. Place flour on plate. Dip flesh side of fish (not skin) in flour, shaking off excess. Heat a large nonstick skillet over medium-high heat. Coat pan generously with nonstick cooking spray. Add fish to pan, flesh-side down, and cook 3 minutes. Flip and cook an additional 4 minutes or until fish flakes easily. Remove fish to serving platter and keep warm.

3. Meanwhile, heat a medium-size skillet over medium-high heat and add tomato mixture to pan. Cook 4 minutes, stirring often. Serve salsa with fish immediately.

Nutrition Facts
  • Servings Per Recipe 4,
  • cal.(kcal)218,
  • Fat, total(g)7,
  • chol.(mg)47,
  • sat. fat(g)1,
  • carb.(g)10,
  • fiber(g)2,
  • pro.(g)28,
  • sodium(mg)385,
  • Percent Daily Values are based on a 2,000 calorie diet.

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