Healthy Eating! Thursday, May 27, 2010

Snapper With Bell Pepper Salsa Prep: 25 minutes Total: 25 minutes Feel free to tinker with this mildly spicy salsa. Substitute cilantro or fresh basil for the parsley, or any color sweet bell pepper for the red.

Ingredients

Serves 4.

• 2 medium red bell peppers, ribs and seeds removed, chopped
  
• 1 small ripe avocado, halved, pitted, peeled, and diced
  
• 1 jalapeno pepper (ribs and seeds removed for less heat, if desired), minced
  
• 1/2 small red onion, finely chopped (1/4 cup)
  
• 2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
  
• 1/4 cup fresh parsley leaves, chopped
  
• 1 tablespoon plus 1 teaspoon olive oil
  
• Coarse salt and ground pepper
  

4 skin-on red snapper fillets (about 5 ounces each)

Directions

1. To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.
   
2. In a large nonstick skillet, heat the remaining tablespoon oil over medium-high.
   Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more.
   

Divide salsa evenly among four serving plates; top with snapper, skin side down. Garnish with lime wedges.

Per serving: 280 calories; 30 g protein; 14 g fat; 10 g carb; 5 g fiber.

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