Latest recipes

Red Snapper with Chunky Tomato-Watermelon Salsa

Red Snapper with Chunky Tomato-Watermelon Salsa

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Serves 4 (serving size: 1 snapper fillet and about 3/4 cup salsa)

The salsa combines sweetness from watermelon; acid from tomatoes and lime; a bit of heat from the chile; and a pop of herbal freshness from cilantro and mint. It pairs particularly well with red snapper and would be lovely with most any mild white fish. To get the fish skin good and crisp, be sure to forgo a nonstick skillet in favor of a stainless-steel or cast-iron one; reach for a 12-inch skillet (or larger) so the fish doesn't get overcrowded—or cook in 2 batches if using a smaller pan. Serve with grilled fresh corn, sliced avocado, and a margarita for an easy, fast, elegant dinner.


  • 1 1/2 cups halved cherry tomatoes (about 8 1/2 oz.)
  • 1 1/2 cups diced seedless watermelon (about 8 1/2 oz.)
  • 1/4 cup finely chopped red onion
  • 1 red Fresno chile, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 3 tablespoons canola oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 4 (6-oz.) skin-on red snapper fillets
  • 1/2 teaspoon black pepper

Nutritional Information

  • Calories 374
  • Fat 13.6g
  • Satfat 1.4g
  • Monofat 7.2g
  • Polyfat 4.1g
  • Protein 38g
  • Carbohydrate 27g
  • Fiber 4g
  • Cholesterol 63mg
  • Iron 2mg
  • Sodium 483mg
  • Calcium 99mg
  • Sugars 20g
  • Est. added sugars 0g

How to Make It

Step 1

Stir together tomatoes, watermelon, red onion, chile, cilantro, mint, lime juice, 1 tablespoon canola oil, and 1/4 teaspoon salt in a medium bowl. Set aside.

Step 2

Pat fish dry with paper towels. Cut 3 shallow slits into the skin side of each fillet. Sprinkle fillets with pepper and remaining 1/2 teaspoon salt. Heat remaining 2 tablespoons oil in a large stainless-steel or cast-iron skillet over high. Add fillets, skin side down, and cook until skin is browned and crisp, about 5 minutes. Turn fillets; cook until lightly browned and done, 1 to 2 minutes. Serve fish immediately, skin side up, topped with salsa.

Watch the video: How to Grill Red Snapper


  1. Arashigami

    so cool to go to a good blog and read for real

  2. Rodolfo

    Do you consider yourself a modern person and want to know everything about goods and services with which the consumer market abounds today? Visit our website for a variety of articles that will provide you with the professional opinion of almost any product on the market today.

  3. Qadir

    Yes indeed. All of the above is true.

  4. Aingeru

    It only reserve, no more

Write a message