Spicy Grilled Snapper with Garden Salsa
This low-calorie, low-fat, and high-protein dish has a host of other benefits – it is a source of almost every major vitamin and even contains your full daily intake of vitamin B12 and the antioxidant selenium. It’s also versatile, and works equally well with other firm fishes such as tuna, halibut, or Alaskan pollock. And take note, busy chefs – all prep work (steps 1-3) can conveniently be done up to a day ahead.
Ingredients:
| Garlic cloves, unpeeled | 6 large | 6 large |
| Jalapeño chillies | 3 each | 3 each |
| Lime juice | ¼ cup | 63 mL |
| Salt | ¼ tsp | 3 mL |
| Red snapper fillets | 4 each | 4 each |
| Heirloom tomatoes, diced | 2 cups | 500 mL |
| Red onion, diced | ¼ cup | 63 mL |
| Cilantro, fresh, finely chopped | 1 Tbsp | 15 mL |
| Mint, fresh, finely chopped | 1 Tbsp | 15 mL |
| Basil, fresh, finely chopped | 1 Tbsp | 15 mL |
Directions:
- Heat small, dry skillet over medium heat. Roast garlic and jalapeños, turning occasionally. Cook until soft (about 5-10 minutes for jalapeños, 15 minutes for garlic). Both will blacken in spots.
- Cool, then peel garlic. Puree garlic, jalapeños, lime juice, and salt in a blender. Scoop half the mixture into medium-sized baking dish. Place fish in dish and flip to coat both sides; cover, and place in fridge 10-20 minutes to marinate.
- Transfer remaining puree to bowl, and add tomatoes. Rinse onion in cold water, and add to mixture. Stir in cilantro, mint, and basil. Set aside.
- Coat grill with cooking spray, and heat to medium-high (about 375°F). Remove fish from marinade, and place on grill. Cover and cook 3 minutes.
- Uncover fish, flip, and cover again. Cook until done.
- Transfer fish to plates, cover with salsa, and serve!
Makes 4 servings (279 g /serving). 1 serving = 1 fillet + garden salsa.
