Baked Snapper With Peach Mango Salsa Recipes
BAKED SNAPPER & TROPICAL SALSA
Fish fillets are placed over fresh spinach leaves, topped with a zesty tomato, mango and pineapple salsa then baked for a light and delicious entrée.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Mix salsa, pineapple and mango.
- Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
- Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.
Nutrition Facts : Calories 200, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 40 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
PEACH MANGO SALSA (COSTCO COPYCAT)
Steps:
- Pit, chop, and dice all the veggies.
- Combine all the ingredients into a large stockpot and bring to a boil. Simmer 30 minutes.
- Pour hot salsa into clean jelly jars; seal with lids and process in a water bath for 25 minutes.
Nutrition Facts : ServingSize 1 g, Calories 40 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 183 mg, Fiber 1 g, Sugar 8 g
PEACH SALSA
Combine fresh peaches, ripe plum tomatoes, and fresh herbs to create the ultimate peach salsa recipe from scratch. Perfect to dip with a chip, top on fish, or even spread on a taco!
Provided by Katie
Categories Dip
Time 10m
Number Of Ingredients 10
Steps:
- In a food processor combine, fresh cilantro, lime juice, red bell pepper and red onion. Pulse for 15 seconds.
- Then add in the garlic powder, cumin, chili powder, brown sugar, peeled and halved peaches, and quartered plum tomatoes. Pulse for 5-10 seconds until diced up.
- Serve immediately or refrigerate in a sealed container for up to 4-6 days.
Nutrition Facts : ServingSize 0.25 c, Calories 23 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 5 g
FRESH PEACH MANGO SALSA
This colorful, freshly-made salsa tastes wonderful on fish tacos. The garlic and veggies nicely complement the peach and mango flavors.-Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts :
PEACH-MANGO SALSA
Delicious peach-mango salsa!
Provided by Bethany Greer
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.
Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 1.9 g
BAKED SNAPPER WITH PEACH-MANGO SALSA
Steps:
- preheat oven to 400-season fish with s&p place on baking sheet top with salsa, bake 12-14 minutes top with the fresh fruit, sprinkle on cilantro
GRILLED GROUPER RECIPE WITH MANGO SALSA
This recipe for Easy Grilled Grouper with Mango Salsa features moist and tender fresh grilled grouper fillets with a hint of smokiness and a nice sear. As if that isn't enough deliciousness, right before serving, the grouper is topped with an irresistibly sweet and spicy mango salsa that is full of fresh fruits and vegetables.
Provided by Sharon Rigsby
Categories Main Dish
Time 30m
Number Of Ingredients 16
Steps:
- You will have the best results when cooking fish on the grill if you use a fish grate or wire fish basket. If you don't have either of these, make sure your grill grate is squeaky clean.
- Liberally oil the grill grate using tongs holding a folded paper towel that has been soaked in vegetable oil, to ensure your fish doesn't stick.
- Preheat the grill to high, which is between 400 and 425 degrees F.
- If you are using a fish grate or basket, preheat the grill first. Then spread a liberal amount of vegetable oil on the fish grate or basket and then place it on the grill grate to heat up before adding your fish.
- Add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well.
- Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
- Season both sides of the fillets with kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder. Then brush melted butter on both sides.
- When your grill and fish grate are hot, add the fillets and close the lid. Depending on the thickness of the fillet and how hot your grill is, your fish should take about four minutes per inch of thickness per side.
- Before you turn the fillets over, brush the top side again with the melted butter. After turning it over, brush butter on the bottom side.
- To check to see if the grouper is done, take a fork and gently pull back a section in the center. It should flake easily. If the fish is opaque with just a bit of translucent center, it's ready to come off.
- The goal is to pull the fish off right before it finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes. It will finish cooking while it rests.
- To serve, place a fillet on a plate and spoon the salsa over the top. Enjoy!
Nutrition Facts : Calories 263 kcal, Carbohydrate 14 g, Protein 23 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 87 mg, Sodium 168 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving
More about "baked snapper with peach mango salsa recipes"
SIMPLE PANFRIED CURRY SNAPPER WITH MANGO SALSA - RECIPES
From lindysez.com
Cuisine AmericanTotal Time 25 minsCategory Fish & SeafoodCalories 225 per serving
GRILLED SPICY RED SNAPPER WITH JAMAICAN MANGO & PEACH ...
From cdkitchen.com
Servings 4Total Time 2 hrs
BAKED SNAPPER WITH PEACH MANGO SALSA
From electricbluefishing.com
BLACKENED RED SNAPPER WITH PEACH SALSA - KATIE'S CUCINA
From katiescucina.com
Reviews 5Category Main CourseCuisine AmericanTotal Time 10 mins
- While oil is heating, rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two fillets, seasoning both front and back.
- Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. The red snapper should have a nice blackened crust on both sides. The internal temperature should 165 degrees Fahrenheit.
- Cut snapper if needed into 4 equal pieces. Plate each snapper fillet and top with a generous portion of peach salsa (about 1/4 - 1/2 cup salsa for each filet).
THE BEST PEACH MANGO SALSA - AVERIE COOKS
From averiecooks.com
5/5 (2)Total Time 5 minsCategory Dips & CondimentsCalories 190 per serving
- After peeling and trimming the flesh of the mango away from the seed, squeeze the seed tightly over the mixing bowl to collect extra mango juice which adds extra mango flavor to the salsa.
- Serve immediately with chips or your favorite dippers, or transfer to an airtight container and refrigerate for up to 24 hours before serving. The flavors marry over time and the salsa tastes even better on the second day.
SEARED SNAPPER WITH MANGO AVOCADO SALSA - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (2)Total Time 15 minsCategory Main CourseCalories 421 per serving
- Start by preparing the salsa. Combine the mango (include those mango juices too), red onion, serrano chile, avocado, and citrus juice in a bowl. Season with some salt and pepper to taste. Mix together and let it sit while we work on the fish, so the flavors can meld a bit.
- Take a couple paper towels and REALLY dry the snapper fillets well. Water is the enemy of a good brown sear, so soak up as much of it as you can. Season the snapper generously with salt and pepper.
- Heat up a nonstick skillet over medium high heat, then test it by throwing a couple drops of water at it. Do the water droplets jump around, sizzle, and evaporate? If so, good, it’s hot enough, and you can add the olive oil to the pan. Lay the snapper fillets in the pan, and cook for about 2 minutes on each side (keep in mind, this time will vary with the thickness of your fillets, but fish always cooks very quickly). Remove the snapper, and top with the mango avocado salsa. I chose to serve mine with coconut rice, which is very easy to make. I stuck 2 cups of uncooked rice with 2 cups coconut milk and 2 cups of water into a rice cooker.
BEST BROILED SNAPPER WITH MANGO SALSA RECIPE-HOW TO MAKE ...
From delish.com
5/5 (1)Category Dinner, Main DishServings 4Total Time 20 mins
- Make salsa: In a large bowl, stir together mango, red onion, cilantro, red pepper flakes, 3 tablespoons lime juice, and 1 tablespoon olive oil, and season with salt and pepper.
- Drizzle with remaining 2 tablespoons olive oil and broil until skin is crispy and flesh is tender and flaky, 8 minutes.
ROASTED FISH WITH FRESH PEACH SALSA - SPINACH TIGER
From spinachtiger.com
Cuisine AmericanCategory EntreeServings 4Estimated Reading Time 3 mins
- Once fish is cooked, you will notice some of the edges pull away. That's normal for sable fish. Top with salsa and serve immediatey.
SNAPPER WITH GRILLED MANGO SALSA RECIPE | MYRECIPES
From myrecipes.com
5/5 (14)Calories 246 per serving
- Brush mango and onion with 1 teaspoon oil. Place mango and onion on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and mango. Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
- Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with mango mixture. Garnish with mint sprigs, if desired.
- Orange-scented couscous: Bring 3/4 cup fresh orange juice, 1/2 cup water, and 1 tablespoon olive oil to a boil in a saucepan. Stir in 1 cup uncooked couscous, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.
PAN-SEARED RED SNAPPER WITH MANGO SALSA ...
From gritsandpinecones.com
5/5 (10)Total Time 20 minsCategory Main DishCalories 169 per serving
SNAPPER FILLET WITH SPICY MANGO SAUCE | DIVERSE DINNERS
From diversedinners.com
Estimated Reading Time 3 minsCalories 50 per serving
BAKED SNAPPER WITH MANGO SALSA RECIPES
From tfrecipes.com
BAKED SNAPPER WITH PEACH MANGO SALSA – BAIT N WAIT – FORT ...
From baitnwait.com
BAKED SNAPPER WITH PEACH-MANGO SALSA | PUBLIX RECIPES ...
From mastercook.com
BAKED SNAPPER WITH PEACH MANGO SALSA RECIPES
From tfrecipes.com
PAN SEARED RED SNAPPER WITH MANGO SALSA - MY BODY MY KITCHEN
From mybodymykitchen.com
RECIPE DETAILS | PUBLIX SUPER MARKETS
From publix.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love