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Yellowtail Snapper with Corn Salsa

WRITTEN BY:

Eileen

SERVES:

4

NUTRITION:

Rich source in fiber

DIFFICULTY

Easy

TIME

30 Minutes minutes

Yellowtail Snapper with Corn Salsa it’s bright and crunchy, providing a sweet textural contrast with the to the rich butter-seared fish.

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Method

1.

Place the red onion, jalapeno, cilantro leaves and lime juice in a bowl. Set aside. Sprinkle the snapper filets with

2.

Set a large skillet over medium heat. Once it’s hot, add the olive oil and the corn kernels. Cook for 5 minutes, or until the corn is just tender. Leave the heat on while you transfer the corn to the bowl with the other salsa ingredients and give everything a big stir.

3.

Return the pan to the heat and melt the butter. Add the snapper filets and half-cover the skillet, allowing some steam to circulate and some to escape. If your skillet doesn’t have a cover, tent it lightly with aluminium foil or use the top from one of your stockpots.

4.

Cook the snapper for 3-4 minutes, then carefully and gently flip the filets and cook for an additional 3-4 minutes or until it’s just cooked through at the thickest part. Remove to a serving plate or plates and top with the corn salsa.

Shopping List

Red Snapper denton 4 per kilo

Ingredients

1.

3 tbsp. unsalted butter

2.

2 lb. skinless yellowtail snapper fillets,

3.

1 tsp. sea salt

4.

1 tbsp. olive oil

5.

4 ears of corn, kernels removed

6.

1/2 red onion, finely diced

7.

1 jalapeno, finely minced

8.

3/4 cup cilantro leaves. roughly chopped (use mint if you hate cilantro)

9.

juice of 2 limes (about 1/4 cup)

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Bradley’s Ltd, TA Bradley’s, Central Way, North Feltham Trading Estate, Feltham, Middlesex, TW14 0XQ

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