recipe

Red Snapper and smashin’ salsa

Serves 4-6

What you’ll need:

SMASHIN’ SALSA

  • 1 cup seeded and diced fresh tomatoes.
  • 1/2 cup minced green onion.
  • 1/2 tomatillo, diced
  • 1 teaspoon lime juice
  • 1 tablespoon apple cider vinegar
  • 1/2 small jalapeño pepper
  • Pinch of salt
  • 1 clove garlic, peeled and minced
  • Few drops fresh ginger juice
  • Fresh summer vegetables, sliced
  • 4 tablespoons olive oil
  • Salt and pepper to taste

Red Snapper

  • 2 pounds snapper or grouper fillets
  • Juice of 2 limes
  • 1/2 tomatillo, diced
  • 1 teaspoon seasoned salt
  • 1 tablespoon olive oil
  • 1 white onion, sliced in rings
  • 1 green bell pepper, cut in strips.
  • 1 cup spicy salsa

Instructions:

Coat the fish with lime juice and sprinkle with seasoned salt. Brush half of the olive oil on the fillets, onion rings, and green pepper strips, and grill or broil until firm to the touch. While fillets are cooking, sauté onions and bell pepper.

Combine all ingredients for salsa and chill for at least 1 hour.

Slice summer vegetables in season, such as squash, mushrooms, broccoli, and carrots.

Heat olive oil in a 10-inch skillet until hot but not smoking and sauté vegetables and salsa for 5 to 10 minutes. Add a little salt and pepper. Cook just until tender. Serve vegetables and Smashin’ Salsa over grilled fish.

Recipe adapted from The American Beach Cookbook by Marsha Dean Phelts. University Press Florida (2008), ufpress.ufl.edu 

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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