Fish and Shellfish: Fish Dishes: Cumin Dusted Red Snapper with California Cling Peach Salsa

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

Author: California Cling Peach Board
Date: February 22, 2008

Serves: 4 person(s)
Yield: 4 x 1 fish fillet and 1/3 cup salsa per serving

Preparation Time: 10 mins
Cooking Time: 8 mins


    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 jalapeño 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, jalapeño 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.)

Nutritional Information
(Per Serving)

Calories:293 cals
Kilojoules:1,225 kJ
Fat:9.3 g
Carbohydrates:16.2 g
Protein:36.2 g
Cholesterol:63.0 mg
Sodium:429 mg
Saturated Fat:1.5 g
Fiber:2.1 g
Calcium:64.0 mg
Total Sugars:12.1 g

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