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Corn Fried Snapper With Spicy Pineapple Salsa

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Ingredients
  Cornmeal 1⁄3 Cup (5.33 tbs)
  Chopped parsley 2 Tablespoon
  Cumin 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Egg white 1
  Red snapper fillets 1 1⁄4 Pound (4 Pieces)
  Olive oil 7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)
  Unsalted butter 1 Tablespoon
  Plum tomato 1 , minced
  Jalapeno pepper 1 , seeded and minced (Fresh / Pickled)
  Chopped fresh mint/1 teaspoon dried mint 2 Tablespoon
  Canned crushed pineapple in juice 8 Ounce, drained (1 Can)
  Fresh lime juice 2 Teaspoon
  Grated lime zest 1 Teaspoon
Directions

1. In a shallow bowl, combine the cornmeal, parsley (if using), cumin, 1/2 teaspoon of the salt, and the cayenne. In another shallow bowl, lightly beat the egg white. Dip the fish in the egg white and then in the cornmeal mixture.
2. In a large nonstick skillet, warm 2 tablespoons of the oil with the butter over medium-high heat until the butter is melted. Add the fish and cook until it just flakes when tested with a fork and is golden brown on both sides, 3 to 4 minutes per side.
3. Meanwhile, in a small bowl, combine the tomato, jalapeno, mint, pineapple, lime juice, lime zest (if using), and the remaining 1 teaspoon oil and 1/4 teaspoon salt.
4. Serve the fish topped with the pineapple salsa.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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