Herbed Salmon Cakes with Sweet Corn Relish
Q U I C K T I P S: You can use water instead of fish stock. The fish stock, however, provides added flavor for a very authentic taste. Fresh is always best. Never use concentrated juice.
Tag: rice vinegar
Mango Salsa
Q U I C K T I P S: Because jalapeno peppers contain that can burn your skin and volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with jalapeno peppers, wear rubber gloves. […]
Spicy Red Snapper with Mango Salsa
Spicy Red Snapper with Mango Salsa
June 28, 2017
: 4
: 1 hr 15 min
: 15 min
: 30 min
: Easy
Ingredients
- 1 pound fresh red snapper fillets, cut into 4 equal servings
- 1 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1 Mango
- 1/4 cut thinly sliced scallions
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon finely chopped cilantro
- 4 tablespoons olive oil
- 1/2 teaspoon finely shredded line peel
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 medium lime (cut into wedges)
- Fresh cilantro (garnish)
Directions
- Step 1 Rinse and pat dry fish with paper towels. Measure thickness of fish (very important for cooking time). In a small bowl, combine 1 tablespoon of lime juice and 1 tablespoon water. Brush onto fish.
- Step 2 In another bowl, combine paprika,salt,cayenne pepper,ginger,allspice and black pepper
- Step 3 Coat fish with dry ingredients. Drizzle 1 tablespoon of olive oil on fish and coat completely. Refrigerate for 1 hour.
- Step 4 For the Mango salsa: In a medium mixing bowl, combine 1 mango peeled, seeded, and chopped (about 1 1/2 cups). 1 medium red sweet pepper, seeded and finely chopped. 1/4 cup thinly sliced green onions (also referred to as scallions). 1 small jalapeno pepper, seeded and finely chopped. 2 tablespoons olive oil. 1 tablespoon rice vinegar. 1/2 teaspoon finely shredded lime peel. 2 tablespoon lime juice. 1/4 teaspoon salt and 1/4 teaspoon black pepper. Yields about 2 cups.
- Step 5 Preheat oven to 450 degrees. Arrange fish skin side up in a shallow baking pan. Bake uncovered until fish flakes easily when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness. Before serving, brush fish with juices from pan. Garnish with lime wedges and cilantro.
- Step 6 Enjoy
Quick Tips:
Fresh is always best – never use concentrated juice.
Frozen fish may be used instead of fresh. Be certain that fish is completely thawed prior to use.
Red fish, haddock, or orange roughy will also work with this Caribbean inspired recipe.
If you are looking for a low-calorie meal, this recipe delivers! At only 222 calories per serving, don’t pass on dessert.
