Next to salmon, red snapper is one of my personal favorite fish to eat. It’s also an incredibly nutritious, low-calorie source of protein that’s rich in omega-3 fatty acids, potassium, and the potent antioxidant selenium. Here’s a mouthwatering recipe for red snapper that incorporates other health-promoting ingredients like fresh garlic, olive oil, and avocado.

What You Need

  • Two 4-ounce red snapper fillets
  • Juice of 1 lime
  • Tabasco or hot pepper sauce, to taste
  • 1/4 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of olive oil
  • One 16-ounce jar of salsa
  • 1 clove of garlic, sliced thin
  • 1/2 cup of chicken, fish stock or water
  • 1/4 teaspoon of dried oregano
  • 1/4 cup of pimento stuffed green olives
  • 1 cup of cooked brown rice
  • 1 tablespoon of minced cilantro
  • 1 avocado, sliced thin
  • Lime wedges

How To Prepare

Wash and pat dry the fish fillets. Combine the lime juice and hot sauce in a shallow bowl. Add the fillets and marinade them for half an hour. Combine the flour, salt, and chili powder together in a shallow bowl. Remove the fish fillets from the marinade and pat them dry with a paper towel. Dredge in the flour mixture on both sides and then set it aside.

Heat the olive oil in a fry pan over medium heat. Cook the fillets on both sides until golden brown. Remove  them from the skillet. Add the salsa, garlic and combine them with the broth or water, cumin, oregano, and olives. Bring the mixture to a simmer.

Gently place the fish fillets in the salsa mixture and spoon some salsa over them. Cover and cook the fillets over low heat for 10 minutes or until heated through. Reserve 1/4 a cup of the sauce. Spoon and divide the remaining sauce between two shallow soup bowls or serving plates.

Place half a cup of rice in the center of each plate and top it with the cooked fish fillets. Spoon the reserved sauce over the fillets and rice and then sprinkle them with cilantro. Serve the fillets with avocado slices and lime wedges.

This oh so delicious high-protein, low-carbohydrate recipe makes two filling servings at 490 calories each.