A nutritious, flavorful combination of spices, fruit and snapper.
Author: California Cling Peach Board
Serves: 4 person(s)
Preparation Time: 10 mins
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
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.)
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