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- Allen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa
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Allen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa
Serves: 4
Ingredients
• For the salsa:
• 2 large oranges, peeled, segmented and diced
• 1 large mango, peeled, pitted and diced
• 1/2 cup diced red onion
• 1 jalapeño pepper, seeded and diced
• 2 tablespoons chopped, fresh cilantro
• 1/2 tablespoon olive oil
• 1 tablespoon freshly squeezed lime juice
• 1 pinch kosher salt
• 1/4 teaspoon freshly ground black pepper
• For the fish:
• 4 red snapper fillets, about 6 ounces each
• 1 pinch kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup fresh orange juice
• 1 tablespoon chopped, fresh cilantro
Cooking Instructions
1. For the salsa:
2. In a stainless-steel bowl, combine all the ingredients and mix well. Set aside.
3. For the fish:
4. Season the snapper fillets with salt and pepper, then drizzle with olive oil.
5. Place a saute pan large enough to accommodate all the fillets over medium-high heat. Add the snapper fillets and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.
6. Add the garlic and orange juice to the pan. Bring to a low simmer, then remove the fish and place on a warm platter. Continue to simmer the juice for 3 to 4 minutes to reduce. Add the cilantro.
7. Place each fillet in the center of a warm plate. Pour the orange-flavored cooking juice over the fish and serve the salsa on the side.
Nutrition Information
Serving Size: 1 fillet plus 1/2 cup salsa
Per Serving
Calories 346
Fat 8 g
Protein 37 g
Sodium 560 mg
Carbohydrate 33 g
Fiber 4 g
Saturated fat 1 g
