Pan-Seared Snapper With Red Pepper, Jicama & Green Onion Salsa Recipe

Name: Pan-Seared Snapper With Red Pepper, Jicama & Green Onion Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The salsa; 2 large green onions, sliced thin; 3/4 cup small-diced red pepper; 3/4 cup small-diced jicama; 1 to 2 tablespoons seasoned rice vinegar; Kosher salt and ground black pepper, to taste; The fish; 4 snapper filets, skin off, about 6 ounces each; Kosher salt and ground black pepper, to taste; 2 tablespoons olive oil

Servings: persons

The salsa
2 large green onions, sliced thin
3/4 cup small-diced red pepper
3/4 cup small-diced jicama
1 to 2 tablespoons seasoned rice vinegar
Kosher salt and ground black pepper, to taste
The fish
4 snapper filets, skin off, about 6 ounces each
Kosher salt and ground black pepper, to taste
2 tablespoons olive oil

1
Instructions: To make the salsa, combine the green onions, red pepper and jicama in a bowl.
2
Toss with the vinegar and season to taste with salt and pepper.
3
Set aside.
4
Season the snapper with salt and pepper on both sides. In a large, nonstick pan set over high heat, warm the olive oil until very hot, but not smoking.
5
Carefully place the fish into the pan, without crowding, and cook about 4-5 minutes, until a golden crust forms.
6
Flip over gently, turn heat down to medium-low, and cook another 3-5 minutes, or until cooked through.
7
Serve topped with the salsa.

105

kcal

Calories

Fat

Carbs

Protein

Fat 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 10 ingredients. The key ingredients include: The salsa, 2 large green onions, sliced thin, 3/4 cup small-diced red pepper, 3/4 cup small-diced jicama, and more.

Yes, Pan-Seared Snapper With Red Pepper, Jicama & Green Onion 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-Seared Snapper With Red Pepper, Jicama & Green Onion Salsa

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