Spicy Tomato Relish Snapper
Creamy Roasted Pepita Slaw
Ingredients
- 6 (6-oz) red snapper fillets (or use flounder or tilapia)
- 1½ tsp ground cumin
- 1 tsp salt, divided
- ½ tsp pepper, divided
- 5 Tbsp olive oil, divided
- 1 pint grape tomatoes, quartered
- 3 jalapeño 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, jalapeños, lime juice, 1 Tbsp oil, ½ tsp salt, and ¼ tsp pepper. Serve salsa over fish.
Side Dish Ingredients
- ¼ cup olive-oil mayonnaise
- ¼ cup sour cream
- ½ tsp lime zest
- 2 Tbsp lime juice
- 1 tsp minced garlic
- ½ tsp kosher salt
- 1 (16-oz) pkg tricolor coleslaw
- ⅓ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Whisk together first 6 ingredients in a large bowl. Add slaw; toss. Sprinkle with pepitas.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
291
|
111
|
402
|
| Fat (g) | 14 | 9 | 23 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 4 | 7 | 11 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 498 | 266 | 764 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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