Snapper and Salsa

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Serves 8

  • 3 lbs. Snapper fillets, cut into 8 serving pieces

  • Juice of 3 limes

  • 2 tbsp. Vegetable oil

  • 8-10 ounces Wild Rooster Southwest Salsa

Combine oil and fresh limejuice.

On an oiled grill, grill the snapper for approximately 4-8 minutes on each side, basting with limejuice mixture. Fish is done when it flakes easily when tested with a fork and is not longer translucent. Do not overcook.

Serve fish on individual plates, spoon Southwest Salsa over the individual servings of snapper.

Fish Selection and Storage: Snapper is marketed whole-dressed and as fillets; all red snapper fillets are sold with the skin on. Plan to purchase lb. Dressed or lb. fillets per serving.

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