Chile and Lime Marinated Snapper with Roasted Corn and Black Eyed Pea Salsa
Kerry
ingredients
- Salsa
- 1 C fresh black eyed peas
- 1 C water
- 1 (14 1/2 oz) can fat free, less sodium chicken broth
- 2 ears of corn, husks removed
- Pam
- 1/2 C diced red onion
- 1/3 C chopped fresh cilantro
- 2 T apple cider vinegar
- 1 T olive oil
- 2 jalapeno peppers, seeded and minced
- Fish
- 1/2 C chopped red onion
- 1/2 C fresh lime juice (about 4 limes)
- 2 T honey
- 1 T olive oil
- 2 jalapeno peppers, seeded and minced
- 4 (6oz) red snapper or other firm white fish
- 3/4 t salt
- 1/4 t black pepper
directions
- 1
To prepare salsa, combine first 3 ingredients in a small saucepan, bring to a boil. Reduce heat, simmer partially covered, 30 minutes or until tender. Drain.
- 2
Preheat broiler.
- 3
Place corn on a broiler pan coasted w/ Pam; broil 6 minutes or until lightly browned, turning every 2 minutes. cool. cut kernels from ears of corn to measure 2C. Combine corn, peas, 1/2C onion and next 6 ingredients (1/2C onion thru garlic) in a medium, bowl; toss to combine. chill.
- 4
To prepare fish, combine 1/2C onion and next four ingredients 9 1/2C onion thru 2 jalapenos) in a large zip lock bag; add fish. Seal and marinate for 20 minutes, turning bag once. Remove fish from bag, discard marinade.
- 5
Sprinkle salt and pepper evenly over fish. Place the fish on a broiler pan coated with Pam and cook 10 minutes or until fish flakes easily when tested with a fork.
Source: Kerry
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews