Roasted Red Snapper with Cherry Tomato Salsa
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings; can be doubled
- 2 tablespoons olive oil
- 1 teaspoon honey
- 2 tablespoons chopped fresh basil
- 1 tablespoon fresh lime juice
- 1/3 cup chopped red onion
- Carbohydrate 9 g(3%)
- Cholesterol 73 mg(24%)
- Fat 16 g(25%)
- Fiber 1 g(5%)
- Protein 42 g(83%)
- Saturated Fat 2 g(12%)
- Sodium 132 mg(6%)
- Calories 354
Preparation Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper. Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.
Preparation Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper. Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.
