Looking for a recipe for Chili and Lime-marinated snapper with black-eyed pea salsa (

[shoyski]

Happy Friday!

Does anyone have the recipe for this snapper in MC handy? If not, no big deal, it's just something I thought I'd try.

TIA :)

[semmens]

* Exported from MasterCook *

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

Recipe By :Allen Smith
Serving Size : 4 Preparation Time :0:00
Categories : fish and shellfish main dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SALSA:
1 cup fresh black-eyed peas
1 cup water
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
2 ears corn -- husks removed
Cooking spray
1/2 cup red onion -- diced
1/3 cup fresh cilantro -- chopped
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon salt
2 jalapeño peppers -- seeded and minced
1 garlic clove
FISH:
1/2 cup red onion -- chopped
1/2 cup fresh lime juice -- (about 4 limes)
2 tablespoons honey
1 tablespoon olive oil
2 jalapeño peppers -- seeded and minced
4 (6-ounce) red snapper fillets -- or other firm whitefish fillets
3/4 teaspoon salt
1/4 teaspoon black pepper

To prepare salsa, combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat, simmer, partially covered, 30 minutes or until tender. Drain.

Preheat broiler.

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.

To prepare fish, combine 1/2 cup onion and next 4 ingredients (1/2 cup onion through 2 jalapeños) 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.

Sprinkle 3/4 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.

Serving size: 1 snapper fillet and 1 cup salsa.

CALORIES 323 (23% from fat); FAT 8.2g (sat 1.4g, mono 4.3g, poly 1.6g); PROTEIN 38.2g; CARB 24.5g; FIBER 2g; CHOL 63mg; IRON 1.2mg; Sodium 860mg; CALC 114mg

Source:
"Cooking Light Magazine, May 2003, page 131"
S(Formatted by):
"Karen"
Copyright:
"© 2003 by Southern Living, Inc."
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Suggested Wine: Smith Madrone Riesling 2001

NOTES : Grouper, tilapia, and different varieties of snapper 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.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[shoyski]

Yea! Thanks so very much!! :) :)

[kwormann]

Originally posted by shoyski
Happy Friday!

Does anyone have the recipe for this snapper in MC handy? If not, no big deal, it's just something I thought I'd try.

TIA :)

Glad to "see" you!