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.

Serving size

3 oz fillet + ½ cup salsa



Prep time: 20min
Cook time: 7min
Total: 27min



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)



1 tablespoon vegetable oil

24 ounces red snapper fillets

¼ teaspoon pepper, freshly grounded

¼ teaspoon sea salt (optional)

Nutrition Info

Makes:Serving size: 3 oz fillet + ½ cup salsa




4 g

Saturated Fat

<1 g


31 mg


23 g


9 g


4 g


22 g


58 mg


51 mg


244 mg


682 mg


To prepare salsa:

  1. Place black beans and corn in a large mixing bowl.
  2. Add the mango, red onion, plum tomato, bell pepper and cilantro.
  3. Squeeze the limes into a measuring cup to yield ⅓ cup lime juice. Add to the vegetable mixture.
  4. Add the pineapple juice to the salsa, adjusting amount to taste. Mix well.
  5. Season with salt, to taste, if desired.

To prepare fish:

  1. 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.
  2. Heat an inch of water in a pot large enough to fit the steamer till it simmers. Place the steamer in the pot.
  3. Season the fillets with pepper and salt, if desired. Place fillets, skin side down, into the steamer using a long-handled spatula.
  4. Cover the steamer and steam for 5-7 minutes, or until flesh of fish is opaque and flaky.
  5. 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.

Recipe contributed by FamilyCook Productions

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.