Snapper with Charred Tomatillos and Pepper Salsa Recipe

Name: Snapper with Charred Tomatillos and Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red bell pepper, finely diced; 1/2 yellow bell pepper, finely diced; 1/2 jalapeno, seeded and minced; 1/4 cup extra-virgin olive oil; 3 tablespoons minced red onion; 2 tablespoons fresh lime juice; 2 tablespoons chopped cilantro; Sea salt; Ground white pepper; 2 tablespoons unsalted butter, cubed, plus more for greasing; Four 6-ounce, skin-on red snapper fillets; 4 medium tomatilloshusked, rinsed and sliced 1/4 inch thick; 1 tablespoon canola oil

Servings: persons

1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 jalapeno, seeded and minced
1/4 cup extra-virgin olive oil
3 tablespoons minced red onion
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Sea salt
Ground white pepper
2 tablespoons unsalted butter, cubed, plus more for greasing
Four 6-ounce, skin-on red snapper fillets
4 medium tomatilloshusked, rinsed and sliced 1/4 inch thick
1 tablespoon canola oil

1
Preheat the oven to 400.
2
In a bowl, mix the peppers, jalapeno, olive oil, onion, lime juice and cilantro.
3
Season with salt and pepper.
4
Butter a ceramic baking dish.
5
Season the fish with salt and white pepper and arrange the fillets in the dish, skin side down.
6
Scatter the 2 tablespoons of cubed butter around the fish and add 1/2 cup of water.
7
Bake the fish for about 15 minutes, until just cooked.
8
Heat a cast-iron skillet.
9
In a bowl, toss the tomatillos with the canola oil and season with salt and white pepper.
10
Arrange the tomatillos in the skillet and cook over high heat, turning once, until charred, 2 minutes.
11
Transfer the fish to plates, top with the tomatillos and salsa and serve.

232

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 13 ingredients. The key ingredients include: 1/2 red bell pepper, finely diced, 1/2 yellow bell pepper, finely diced, 1/2 jalapeno, seeded and minced, 1/4 cup extra-virgin olive oil, and more.

Yes, Snapper with Charred Tomatillos and Pepper 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.

Snapper with Charred Tomatillos and Pepper Salsa

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