Red Snapper with Avocado-Grapefruit Salsa
Roasted Rosemary Butternut Squash
Ingredients
- 1 avocado, diced
- ½ grapefruit, peeled and sectioned
- ⅓ cup thinly sliced radishes
- 2 Tbsp minced fresh parsley
- 1½ Tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 red snapper fillets (or use flounder or tilapia)
Instructions
- Combine avocado, grapefruit, radishes, parsley, ½ Tbsp oil, garlic powder, and ¼ tsp each salt and pepper.
- Sprinkle fish with ¼ tsp each salt and pepper.
- Cook fish in 1 Tbsp hot oil in a nonstick skillet 5 to 6 minutes per side or until fish flakes with a fork.
- Top fish with avocado salsa.
Side Dish Ingredients
- 1 (12-oz) pkg peeled, cubed butternut squash
- 1 Tbsp olive oil
- ½ tsp dried crushed rosemary
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together squash, oil, rosemary, salt, and pepper on a large rimmed baking sheet coated with cooking spray; spread in a single layer.
- Bake 15 to 20 minutes or until browned and tender, stirring after 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
408
|
92
|
500
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 47 | 1 | 48 |
| Carb (g) | 11 | 14 | 25 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 539 | 199 | 738 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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