Recipe Summary

Prep time: 15 mins
Cook time: 10 mins
Yield: 2 servings

Ratings & Reviews

User rating:rating

Rated by 1 visitors

This recipe is...

  • low in fat
  • rich in fruit
  • rich in protein
  • lower in carbs
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Allen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa

This recipe serves: 
For the salsa:
1 large orange, peeled, segmented and diced
1/2 large mango,peeled, pitted and diced
1/4 cup diced red onion
1/2 jalapeño pepper, seeded and diced
1 teaspoon olive oil
1 1/2 teaspoons freshly squeezed lime juice
1 pinch kosher salt
1 dash freshly ground black pepper
For the fish:
2 6-ounce red snapper fillets
1 pinch kosher salt
1 dash freshly ground black pepper
2 1/4 teaspoons olive oil
1/2 clove garlic,minced
1/2 cup fresh orange juice
1/2 tablespoon chopped, fresh cilantro
Cooking Instructions
For the salsa:

1. In a stainless-steel bowl, combine all the ingredients and mix well. Set aside.

For the fish:

1. Season the snapper fillets with salt and pepper, then drizzle with olive oil.

2. 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.

3. 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.

4. 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.

Serving Size: 1 fillet plus 1/2 cup salsa

Nutritional Information

Number of Servings: 2

Per Serving

  • Calories
  • 346
  • Carbohydrate
  • 33 g
  • Fat
  • 8 g
  • Fiber
  • 4 g
  • Protein
  • 37 g
  • Saturated Fat
  • 1 g
  • Sodium
  • 560 mg