Yellowtail Snapper with Corn Salsa
30 Minutes
Rich source in fiber
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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  • 3 tbsp. unsalted butter
  • 2 lb. skinless yellowtail snapper fillets,
  • 1 tsp. sea salt
  • 1 tbsp. olive oil
  • 4 ears of corn, kernels removed
  • 1/2 red onion, finely diced
  • 1 jalapeno, finely minced
  • 3/4 cup cilantro leaves. roughly chopped (use mint if you hate cilantro)
  • juice of 2 limes (about 1/4 cup)


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

  • 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.

  • 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.

  • 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.

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