Spicy Red Snapper with Mango Salsa

By JenHall

haven't tried this yet

Ingredients

• 1 1 1 pound fresh or frozen red snapper fillets
• 1 1 1 tablespoon lime juice
• 1 1 1 tablespoon water
• 1 1 1 teaspoon paprika
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon ground ginger
• 1/4 1/4 1/4 teaspoon ground allspice
• 1/4 1/4 1/4 teaspoon ground black pepper
• 1 1 1 recipe Mango Salsa (see recipe below)
• 1 1 1 medium lime, cut into wedges (optional)
• Fresh cilantro or parsley sprigs (optional)
• Mango Salsa
• Ingredients
• 1 1 1-1/2 mango, peeled, seeded, and chopped (about 1-1/2 cups)
• 1 1 1 medium red sweet pepper, seeded and finely chopped
• 1/4 1/4 1/4 cup thinly sliced green onion
• 1 1 1 Scotch bonnet or hot green chili pepper, seeded and finely chopped
• 3 3 3 tablespoon solive oil
• 1/2 1/2 1/2 teaspoon finely shredded lime peel
• 2 2 2 tablespoons lime juice
• 1 1 1 tablespoon vinegar
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon ground black pepper
• Directions

Preparation

Step 1

1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Cut into 4 serving-size pieces. Measure thickness of fish. In a small bowl combine lime juice and water; brush onto fish. In another small bowl combine paprika, salt, ginger, allspice, and black pepper; rub onto fish.

2. Arrange the fish in a shallow baking pan. Bake, uncovered, in a 450 degree F oven until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes for each 1/2 inch of thickness.)

3. To serve, brush the fish with pan juices. Serve with Mango Salsa. If desired, garnish with lime wedges and cilantro or parsley sprigs. Makes 4 servings.

Nutrition Facts (Spicy Red Snapper with Mango Salsa) Servings Per Recipe 4,
Calories 260,
Protein (gm) 24,
Carbohydrate (gm) 13,
Fat, total (gm) 13,
Cholesterol (mg) 41,
Saturated fat (gm) 2,
Dietary Fiber, total (gm) 2,
Vitamin A (IU) 4227,
Vitamin C (mg) 77,
Sodium (mg) 536,
Calcium (DV %) 40,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet