Yellowtail Snapper with Corn Salsa it’s bright and crunchy, providing a sweet textural contrast with the to the rich butter-seared fish.
Yellowtail Snapper with Corn Salsa
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
Rich source in fiber
DIFFICULTY
Easy
TIME
30 Minutes minutes
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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
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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.
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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.
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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
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)
