Red Snapper with Gazpacho Salsa

Red Snapper with Gazpacho Salsa
Makes 4
Prep 15 m
Cook 7 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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: 7 g Fat, total, 47 mg chol., 28 g pro., 10 g carb., 218 kcal cal., 385 mg sodium, 2 g fiber, 1 g sat. fat