Back to School Recipe #2: Caribbean Salsa and Steamed Snapper Servings: 6 Ingredients: 1 can (14 ounces) black beans 1 can (14 ounces) corn 1 ripe mango 1 medium red onion 2 plum tomatoes 1 red bell pepper 1 bunch cilantro 4 limes 6 tablespoons pineapple juice Kosher salt For Snapper: 1 tablespoon vegetable oil 3 snapper fillets, 8 ounces each Kosher salt and freshly ground pepper Additional Cooking Equipment: Bamboo or metal steamer Directions for the salsa: Strain the beans and corn in a colander and rinse well, then place in a large mixing bowl. Peel the mango and onion. Slice the onion, tomatoes, red pepper, and mango. Dice the onion, tomatoes, bell pepper, and mango and add to the mixing bowl. Pluck the cilantro leaves from their stems and add to the bowl. Squeeze limes into a measuring cup to yield 1⁄3 cup lime juice. Add to the salsa. Add the pineapple juice to the salsa, adjusting amount to taste, and stir with a wooden spoon. Season with salt to taste. Directions for the snapper: Help prepare the bamboo steamer and oil each chamber’s bottom surface so the fish will not stick. If using a metal steamer, oil it on the side where you will lay the fish. Heat about an inch of water in a pot large enough to fit the steamer. The water must be simmering before you add the fish. Season the fillets with salt and pepper. Using a long-handled spatula, place the fillets skin side down into the bamboo steamer chambers or metal steamer. Cover the steamer and cook about 5 to 7 minutes, or until flesh is opaque and flaky. Open the steamer with an oven mitt and tongs. Serve immediately with Caribbean Salsa. Some children may not want the salsa on the fish; it can be served either on top or on the side. Nutritional information per serving: Calories 330, Total Fat 7 g, Saturated Fat 1 g , Cholesterol 73 mg, Sodium 450 mg, Total Carbohydrate 36 g, Dietary Fiber 6 g, Sugar 0g, Protein 33 g
Posted on: Tue, 03 Sep 2013 14:02:26 +0000
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