Tammy Brownlow | Bryan Texas Utilities
3 Roma tomatoes, seeded and diced
1/2 small onion, diced
6 Spanish olives, diced
1 jalapeño or pepper of your choice, seeded and diced
Handful cilantro leaves, chopped
Juice of 1 lime
1 1/2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
4 red snapper fillets
- In a medium bowl, combine tomatoes, onion, olives, pepper, cilantro and lime juice to make salsa. Refrigerate for a minimum of 4 hours or overnight.
- Mix together cumin, paprika, salt and pepper for fish seasoning.
- In a large nonstick skillet, heat olive oil over medium heat. While skillet is warming, sprinkle fillets generously with the fish seasoning on both sides. Cook fish 5 minutes on each side until cooked through. Turn fillets gently with a fish spatula to avoid breaking.
- Serve snapper over pasta or alone with the salsa over the top.
Servings: 4. Serving size: 1 fillet. Per serving: 192 calories, 30.11 g protein, 5 g fat, 4.37 g carbohydrates, 1.47 g dietary fiber, 685 mg sodium, 1.33 g sugars, 52 mg cholesterol