Best Baked Snapper Tropical Salsa Recipes

Oven-Roasted Snapper with Tomato and Caper Salsa image

Provided by Lynne Webb

Categories Seafood

Time 25m

Number Of Ingredients 10

1 lb red snapper fillets (or other mild white fish of your choice)
Juice of 1 lemon (divided)
2 tablespoons extra virgin olive oil (divided)
Salt and freshly ground black pepper
1 tablespoon butter
3 tablespoons red onion (chopped)
3 plum tomatoes (seeded and cut into 1/4-inch pieces)
2 tablespoons fresh parsley (finely chopped)
2 tablespoons capers (well drained)
Fresh parsley and lemon wedges for garnish

Steps:

Preheat the oven to 425°F, line a shallow baking pan with foil and coat with nonstick spray.
Place the snapper, skin side down on the prepared pan. Drizzle with about 1-1/2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
Heat the remaining tablespoon of olive oil along with the butter in a pan over medium heat. Add the red onion and cook just until softened, about 2 minutes.
Stir in the tomatoes and capers. Season to taste with salt and pepper and remove from the heat. Stir in the parsley and remaining lemon juice and set aside.
Roast the fish for 8 to 12 minutes (depending on thickness), until opaque in the center, but still moist. Do not overcook.
To serve, transfer the fish to a platter and garnish with sprigs of parsley and lemon wedges.

Crispy Snapper Tacos with Avocado and Tropical-Fruit Salsa image

Provided by Lisa Ahier

Yield Makes 12 tacos, serving 4 to 6

Number Of Ingredients 8

6 cups plus 6 tablespoons canola or vegetable oil
12 taco shells
1 tablespoon fresh lime juice
4 skinless, boneless red snapper fillets (2 lb), cut into 1-inch pieces
6 scallions, chopped
2 canned chipotle chiles in adobo, finely chopped
3 cups arugula or watercress, torn into bite-size pieces
3 cups avocado and tropical-fruit salsa

Steps:

Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
Toss arugula with dressing and salt and pepper to taste.
Fill taco shells with arugula, fish mixture, and salsa.