Crusted Snapper

Crusted Snapper

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Makes: 4 servings

  • 1 pound fresh or frozen red snapper fillets

  • Olive oil cooking spray

  • 1 jar (15-ounce) roasted bell peppers, chopped

  • 1/4 cup organic chicken broth

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon chopped garlic

  • 1 tablespoon salt-free all-purpose seasoning

  • 1 teaspoon lemon-pepper seasoning




Thaw fish, if frozen. Rinse fish under cold water and pat dry with paper towels. Remove bones from fish and cut into 4 serving-size portions. Preheat broiler. Line a baking sheet or broiler pan with aluminum foil and coat with cooking spray; set aside.

For red pepper coulis, place bell peppers, chicken broth, vinegar, and garlic in a blender. Cover and blend about 1 minute or until smooth. Transfer to microwave-safe bowl. Cover and microwave on high setting (100 percent power) for 11/2 minutes. Then set this aside.

Place fish on prepared baking sheet and lightly coat fish with cooking spray. In a small bowl, combine all-purpose seasoning and lemon-pepper seasoning. Sprinkle evenly over fish.

Broil fish 4 to 6 inches from heat for 4 to 6 minutes per side or until fish flakes easily when tested with a fork. Do not overcook. Serve with red pepper coulis.

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