Caribbean Salsa and Steamed Snapper
Caribbean cooking can be really healthy with fish being the main ingredient and complemented with flavorings such as this zesty salsa. It’s a crowd-pleaser and the steaming technique results in a delicate flavor that helps convert non-fish lovers.
Makes
Serving size
Ingredients
Salsa:
½ (8 ounces) can black beans, rinsed and drained
1 (16 ounce) can corn, rinsed and drained
1 ripe mango, peeled and diced
1 small red onion, diced
1 plum tomato, diced
1 small red bell pepper, diced
½ bunch cilantro, leaves plucked
4 limes
6 tablespoons pineapple Juice
Sea salt, to taste (optional)
Snapper:
1 tablespoon vegetable oil
24 ounces red snapper fillets
¼ teaspoon pepper, freshly grounded
¼ teaspoon sea salt (optional)
Instructions
To prepare salsa:
- Place black beans and corn in a large mixing bowl.
- Add the mango, red onion, plum tomato, bell pepper and cilantro.
- Squeeze the limes into a measuring cup to yield ⅓ cup lime juice. Add to the vegetable mixture.
- Add the pineapple juice to the salsa, adjusting amount to taste. Mix well.
- Season with salt, to taste, if desired.
To prepare fish:
- Oil the bamboo steamer’s bottom surface so the fish will not stick. For metal steamers, oil it on the side where you will place the fish.
- Heat an inch of water in a pot large enough to fit the steamer till it simmers. Place the steamer in the pot.
- Season the fillets with pepper and salt, if desired. Place fillets, skin side down, into the steamer using a long-handled spatula.
- Cover the steamer and steam for 5-7 minutes, or until flesh of fish is opaque and flaky.
- Lift the cover of the steamer with an oven mitt.
Transfer the fish to serving plates using a pair of tongs and serve with a spoon of salsa on top or at the side.
Cooking Tip
Leftover salsa can be served as a side with tortilla chips to accompany this meal.
On other occasions, you can make the salsa separately as a healthy dip! It will last up to 3 days refrigerated.
Recipe contributed by FamilyCook Productions
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