Cumin Dusted Red Snapper with California Cling Peach Salsa

Cumin Dusted Red Snapper with California Cling Peach Salsa

A nutritious, flavorful combination of spices, fruit and snapper.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 8 mins

Yield: 4 x 1 fish fillet and 1/3 cup salsa per serving

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Imperial

  • 1 can (15 oz) sliced California cling peaches in own juice, well drained
  • 1/3 cup diced red bell pepper
  • 1/3 cup frozen corn kernels, thawed
  • 2 Tbsp olive oil, divided
  • 2 Tbsp fresh lime or lemon juice, divided
  • 2 tsp minced jalapeņo pepper (optional)
  • 3 Tbsp chopped cilantro
  • 4 red snapper fish fillets (6 oz each)
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 4 lime wedges


Cut peaches into 1/2-inch chunks; place in a medium bowl. Add bell pepper, corn, 1 tablespoon of the oil, 1 tablespoon of the lime juice, if desired, jalapeņo pepper, and cilantro. Mix well and set aside.

Preheat broiler. Place fish, skin sides down on rack of broiler pan*. Brush remaining 1 tablespoon oil and 1 tablespoon lime juice over fish; top with cumin and salt.

Broil 4 to 5 inches from heat source for 6 to 8 minutes or until opaque in center. Transfer fish to serving plates; top with peach salsa and serve with lime wedges.

* (Fish may be grilled over medium hot coals without turning for 6 minutes or until opaque in center.)

Thanks to California Cling Peach Board