Pan-Fried Red Snapper With Baked Potato And Strawberry Salsa Recipe

Name: Pan-Fried Red Snapper With Baked Potato And Strawberry Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes; strawberries small diced, 4 halved, set aside for garnish; 1 bunch scallions sliced thinly; 4 tablespoons vinegar; 2 tablespoons ketchup; 2 teaspoons sugar; 1 pinch chili powder; 4 red snapper fillets; 1/2 lemon juiced; oil for frying; 2 tablespoons greek yogurt; red chili pepper flakes for garnish; lemon balm leaves fresh, for garnish

Servings: persons

4 potatoes
strawberries small diced, 4 halved, set aside for garnish
1 bunch scallions sliced thinly
4 tablespoons vinegar
2 tablespoons ketchup
2 teaspoons sugar
1 pinch chili powder
4 red snapper fillets
1/2 lemon juiced
oil for frying
2 tablespoons greek yogurt
red chili pepper flakes for garnish
lemon balm leaves fresh, for garnish

1
Preheat the oven to 400u00b0F. Wrap the potatoes individually in foil and bake for about 30 mins.
2
Mix the strawberries and scallions in a bowl. In a separate bowl mix the vinegar, ketchup, sugar, chili powder and season. Fold in the strawberry and onion mixture and set aside to marinate.
3
Sprinkle the fish fillets with lemon juice and season to taste. Heat the oil in a nonstick pan and pan-fry the fish for about 4 mins each side.
4
Take the potatoes out of the oven and unwrap the foil. Arrange the fish, potatoes and some strawberry salsa on 4 plates. Put 1 tbsp of greek yogurt on each potato, and sprinkle with chili flakes. Serve garnished with lemon balm and the remaining strawberries. Serve with strawberry salsa on the side.

108

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 potatoes, strawberries small diced, 4 halved, set aside for garnish, 1 bunch scallions sliced thinly, 4 tablespoons vinegar, and more.

Yes, Pan-Fried Red Snapper With Baked Potato And Strawberry Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Fried Red Snapper With Baked Potato And Strawberry Salsa

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