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Pan Seared Red Snapper on Corn Chili with Grapefruit

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Submitted by lb9an

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
4 4
EACH EACH RED SNAPPER FILLETS
skinless and boneless *
1 1
X X SALT *
1 1
EACH EACH LIMES
for garnish, cut into wedges
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 62 95% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 8%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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