Fresh pan seared Snapper, topped with juicy peach salsa on a bed of healthy grains. This is one of my favorite summertime indulgences. It all comes together in about 20 minutes, so it’s great for a busy weeknight.
I wait all year for perfectly ripe peaches and June always delivers. This is also delicious with fresh Grouper or Mahi. Get whichever fish is the freshest that is available to you.
First, get your grains going so when you are finished with the salsa and fish your grains are ready to serve.
Starting dicing up your peaches. I like to let the salsa sit for a few minutes to collect juices in the bowl while I am preparing the fish.
You want to start with cleaned fish filets, bones and skin removed. Season them with a generous amount of salt and pepper and heat a few table spoons of olive oil over medium high heat. They key to a perfect sear is waiting until the oil is shimmering and hot, then carefully laying the fish into the pan AND NOT MOVING IT AT ALL.
After 3-4 minutes, carefully flip it over and put in a 450 degree preheated oven for 4 minutes. The fish is done when its flaky, white and firm to touch, but still moist.
To serve, scatter grains on a plate. Place fish in the middle, dust with paprika and drizzle with olive oil. Top with peach salsa and lemon zest.
Easy, healthy, quick, and freshy-fresh! 🙂 Bon Appetite!
Mrs. Jennifer Irizarry
Fresh pan seared Snapper, topped with juicy peach salsa on a bed of healthy grains.
10 minPrep Time
8 minCook Time
18 minTotal Time
- 2 Fresh Snapper filets, bones and skin removed
- sea salt and freshly cracked pepper
- 1/8 tsp paprika
- zest of 1 lemon
- 2 tablespoons olive oil
- 4 peaches, diced
- 1 serrano pepper, diced small and seeded
- 1/2 red onion, diced
- 1/4 cup cilantro
- zest and juice of 1 lime
- 1 tablespoon agave or honey
- 1 cup quinoa (or other grain)
- Preheat your oven to 450.
- Boil water and start grains.
- Clean fish, pat dry and sprinkle with salt and pepper. Set aside.
- Dice up peaches, onion, pepper, and cilantro. Toss together in a bowl.
- Add in agave, lime zest and lime juice, mix to combine. Taste the salsa and adjust if needed.
- Let the salsa sit on the counter for about 5-10 minutes while you prepare the fish to collect juice.
- Heat a non stick skillet over medium-high heat.
- Add two tablespoon olive oil.
- Once the oil is hot and shimmering, carefully lay the fish in the pan.
- Do not move the fish AT ALL for 3-4 minutes to get a nice crusty sear.
- Carefully flip the fish over and roast in preheated oven for 4 minutes. The fish is done when it is firm to touch, white and flaky but still moist.
- To serve scatter grains on a plate, place fish on top and sprinkle paprika and a drizzle of olive oil.
- Add peach salsa on top and grate lemon zest over the entire plate