Recipe Summary

Prep time: 20 mins
Cook time: 10 mins
Yield: 4 servings

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This recipe is...

rich in fruits
lower in fat
lower in fat
lower in carbs
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:
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
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: 4
Per Serving
Calories 346 Carbohydrate 33 g
Fat 8 g Fiber 4 g
Protein 37 g Saturated Fat 1 g
Sodium 560 mg    


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