Cumin Dusted Red Snapper with California Cling Peach Salsa
A nutritious, flavorful combination of spices, fruit and snapper.
Preparation Time: 10 mins
Cooking Time: 8 mins
Yield: 4 x 1 fish fillet and 1/3 cup salsa per serving
Ingredients
- 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
Directions:
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.)