Spicy Tomato Relish Snapper

Creamy Roasted Pepita Slaw
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Ingredients

  • 6 (6-oz) red snapper fillets
  • 1½ tsp ground cumin
  • ¾ tsp salt, divided
  • ½ tsp pepper, divided
  • 5 Tbsp olive oil, divided
  • 1 pint grape tomatoes, quartered
  • 3 jalapeno peppers, seeded and minced
  • 2 Tbsp lime juice

Instructions

  1. Sprinkle fish with cumin, ½ tsp salt, and ¼ tsp pepper. Cook fish, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork.
  2. Meanwhile, stir together tomatoes, jalapenos, lime juice, 1 Tbsp oil, and ¼ tsp each salt and pepper. Serve relish over fish.

Side Dish Ingredients

  • ¼ cup reduced fat olive oil mayonnaise 
  • ¼ cup reduced fat sour cream
  • ½ tsp lime zest
  • 2 Tbsp lime juice
  • 1 tsp minced garlic
  • 1 (16-oz) pkg tricolor coleslaw
  • 6 Tbsp roasted, salted pepitas

Side Dish Instructions

  1. Whisk together first 5 ingredients in a large bowl. Add slaw; toss. Sprinkle with pepitas.

Nutritional Information

Main Side Total
Servings 6 6
Calories
285
117
402
Fat (g) 14 9 23
Sat. Fat (g) 2 2 4
Protein (g) 36 4 40
Carb (g) 6 7 13
Fiber (g) 1 2 3
Sodium (mg) 411 124 535
T. Sugs (g) 1 0 1
A. Sugs (g) 0 0 0

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