Spicy Tomato Relish Snapper
Creamy Roasted Pepita SlawIngredients
- 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
- 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.
- 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
- 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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