Roasted Red Snapper with Cherry Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A salad of baby greens and citrus is a nice accompaniment, and so is rice pilaf studded with chives. Spoon sugared sliced strawberries over scoops of strawberry sorbet for a happy ending. This recipe can be prepared in 45 minutes or less. Ingredients:
2 tablespoons olive oil |
2 tablespoons chopped fresh basil |
1 tablespoon fresh lime juice |
1 cup small cherry tomatoes, halved |
1/3 cup chopped red onion |
1 teaspoon minced jalapeño chili with seeds |
1 teaspoon honey |
4 3- to 4-ounce red snapper fillets |
Directions:
1. Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
2. Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.
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