← Back to Search Results
roasting American
 Roasted Cumin-Rubbed Snapper

Photo by: Joseph De Leo
Comments: 0
 

Recipe

with pineapple and cilantro salsa

This is a great dish in the summer months. The tropical salsa cools you down and keeps the heat out of the kitchen.

Ingredients

Roasted cumin-rubbed snapper

  • 1 tablespoon toasted whole cumin seed, ground or smashed with a mortar and pestle (can substitute pre-ground cumin)
  • ½ tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • Dash ground or smashed coriander
  • Dash salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 ¼ lb fresh snapper

Pineapple and cilantro salsa

  • 1 ½ cups pineapple (can sub one mango or mix the two)
  • 1 fresh pepper such as jalapeño or serrano, minced* (remove the seeds to cut back on the heat)
  • 1 small shallot, minced
  • ½ cup cilantro, roughly chopped
  • 1 lime, juiced
  • ½ tablespoon toasted ground cumin (or pre-ground cumin)
  • ½ avocado, cut into small cubes
  • Drizzle extra virgin olive oil
  • Pinch salt

Directions

Ingredients

The Process

Pre heat oven to 450 degrees.

1. Mix dry spices and olive oil together and rub onto fish.

2. Place fish on foil-lined baking sheet

3. Roast for approximately eight minutes (depending on oven and thickness of fish).

The Process

1. Toss pineapple with pepper, shallot, cilantro, lime juice, cumin and avocado.

2. Drizzle with extra virgin olive oil to moisten and add salt to taste.

3. Serve over the fish or on the side.

Notes

Be careful when mincing a hot pepper. The spicy juices absorb easily into your skin and can sting. Rub a bit of olive oil on your hands before handling to create a barrier.


© 2007 Domenica Catelli
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings, and includes 1 tablespoon of olive oil drizzled on the salsa.

325kcal (16%)
84mg (8%)
39mg (66%)
60mcg RAE (2%)
874mg
72mg
31g
8g
3g
15g
52mg (17%)
211mg (9%)
2g (12%)
16g (25%)
2mg (14%)
 

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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
new-american-table New American Table
by Marcus Samuelsson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?