← Back to Search Results broiling Fusion, Latin American
red-snapper-with-citrus-salsa

Photo by:
Comments: 0
 

Recipe

Citrus is refreshing and delightful when combined with basil atop a delicate broiled red snapper. The honey and jalapeño are ideal foils for the pucker of the citrus. What a way to eat—fast and fresh!

Yield : Serves 6

Ingredients

For the Salsa:

  • 1 ruby red grapefruit
  • 2 navel oranges
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon finely minced green jalapeño pepper
  • Salt and freshly ground black pepper, to taste
  • 6 fresh basil leaves, slivered

For the Fish:

  • Vegetable oil, for the broiler pan
  • 6 red snapper fillets (each about 6 ounces)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • 6 basil sprigs, for garnish

Directions

1. Prepare the salsa: Cut a thin slice off the top and bottom of the grapefruit and the oranges. With the fruit standing on a flat end, carefully slice off the remaining peel, from top to bottom, taking as much of the white pith as possible. Carefully slice between the membranes to section the fruit. Place the sections and any juice in a bowl, and then squeeze the grapefruit and orange halves over the bowl to extract any remaining juice. Fold in the remaining salsa ingredients; Set it aside.

2. Position a rack 4 inches from the heat source and preheat the broiler. Lightly oil a broiler pan with vegetable oil.

3. Place the fish, flesh side up, in the broiler pan, and brush the fillets with the olive oil. Drizzle the lime juice over them, and season with salt and pepper. Broil until the fish is cooked through and flakes easily when tested with a fork, 7 to 8 minutes.

4. Place a snapper fillet in the center of each dinner plate, and spoon the salsa over them. Garnish each portion with a basil sprig, and serve immediately.


© 2008 Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 1 tablespoon of vegetable oil to oil the broiler pan.

Nutritional information is based on 1/4 teaspoon added salt per serving.

Nutritional information does not include basil sprig garnish.

297kcal (15%)
57mg (6%)
42mg (70%)
77mcg RAE (3%)
579mg
78mg
31g
10g
2g
14g
136mg (45%)
700mg (29%)
2g (10%)
13g (20%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
lucid-food Lucid Food
by Louisa Shafia
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
american-masala American Masala
by Suvir Saran
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?