Pan Seared Red Snapper on Corn Chili with Grapefruit
Yield
4 servingsPrep
15 minCook
10 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | each |
red snapper fillets
skinless and boneless |
*
|
| 1 | x |
salt
|
*
|
| 1 | each |
limes
for garnish, cut into wedges |
|
| 1 | x |
cilantro
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | each |
red snapper fillets
skinless and boneless |
*
|
| 1 | x |
salt
|
*
|
| 1 | each |
limes
for garnish, cut into wedges |
|
| 1 | x |
cilantro
for garnish |
*
|
Directions
Preheat oven to 450 degrees.
Heat oil in a heavy-bottomed oven-proof skillet over medium-high heat.
Season fish fillets with salt. Sear fillets, skin-side up, until golden brown, about 4 minutes.
Turn fillets and roast in oven for about 4 minutes or until fish is opaque and just cooked through.
Spoon ½ cup of Corn Chili into center of a warmed dinner plate. Top with fish.
Serve immediately, garnished with lime wedges and cilantro.
