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| INGREDIENTS |
| 4 (5 oz) |
red snapper fillets |
| ½ c |
orange juice |
| 2 tbsp |
orange juice |
| 2 |
nectarines or plums, diced |
| 1 |
banana, diced |
| ½ |
small red onion, minced |
| 1 |
jalapeno pepper, seeded and minced |
| 2 tbsp |
chopped fresh cilantro |
| 1 tbsp |
brown sugar |
| ⅛ tsp |
salt |
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| RECIPE |
- Place the snapper in a shallow dish. Pour ½ cup of the orange juice over the fillets, turning to coat. Cover and refrigerate for 15 minutes.
- Meanwhile, in a medium bowl, combine the nectarines, banana, onion, pepper, cilantro, sugar, salt, and the remaining 2 tablespoons orange juice. Toss gently to mix.
- Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
- Remove the snapper from the orange juice. Discard the juice. Place the fillets on the prepared rack. Grill or broil 4 to 5 minutes per side, or until the fish flakes easily. Serve topped with the fruit salsa.
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| SERVING SUGGESTION |
SERVING SIZE:
1 filet with ½ cup salsa
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
220 |
|
| Total Fat |
2 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
165 mg |
|
| Total Carbohydrates |
19 g |
|
| Fiber |
2 g |
|
| Protein |
30 g |
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