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Red Snapper with Gazpacho Salsa

Red Snapper with Gazpacho Salsa

Nutrition Facts
  • cal. (kcal) 218
Red Snapper with Gazpacho Salsa
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 7 mins
  • 0
  • 1
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  • 4
by 2 people
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Ingredients

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  • 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

Directions

  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 Information for Red Snapper with Gazpacho Salsa

Servings Per Recipe: 4
PER SERVING: 218 cal., 7 g total fat (1 g sat. fat), 47 mg chol., 385 mg sodium, 10 g carb. (2 g fiber), 28 g pro.