Chile and Lime-Marinated Snapper with Roasted Corn and Black-Eyed Pea Salsa'

By t1bishop

Grouper, tilapla, and different varieties Of~Q~per all work in this recipe. For a great snack, double the amount of salsa you make and eat it with baked tortilla chips. You can serve the salsa chilled or at room temperature.

Ingredients

• SALSA:
• 1 cup fresh black-eyed peas
• 1 cup water
• 2 (141/2-ounce) can fat-free, less sodium chicken broth
• 2 ears corn, husks removed
• Cooking spray
• 1/2 cup diced red onion
• 1/3 cup chopped fresh cilantro
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2 Jalapeno peppers, seeded and minced
• 1 garlic clove minced
• FISH:
• 1/2 cup chop red onion
• 1/2 cup fresh 1ime juice, about 4 limes
• 2 tablespoons honey
• 1 tablespoon olive oil
• 2 jalapeno pepper seeded and minced
• 4 (6-ounce) red snapper or other
• firm whitefish fillets
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

1. To prepare salsa combine first 3 ingredients in small saucepan, bring to a boil. Reduce heat, simmer partially covered, 30 minutes or until tender. Drain.
2. Preheat broiler.
3. Place corn on a broiler pan coated
with cooking spray; broil 6 minutes or
until lightly browned, turning every 2
minutes. Cool. Cut kernels from ears of
corn to measure 2 cups. Combine corn,
peas, 1/2 cup onion, and next 6 ingredients (1/2 cup onion through garlic) in a medium bowl; toss to combine. Chill.
4. To prepare fish, combine 1/2 cup
onion and next 4 ingredients (1/2 cup
onion through 2 jalapenos) in a large
zip-top plastic bag; add fish. Seal and
marinate in refrigerator 20 minutes,
turning bag once. Remove :fish from bag, discard marinade.
5. Sprinkle 1/4 teaspoon salt and black pepper evenly over fish. Place the fish on a broiler pan coated with cooking spray, and cook 10 minutes or until fish flakes easily when tested with a fork.