Seared Snapper with Zesty Watermelon Salsa
Nicely seared snapper fillets topped with a light, flavourful and colourful salsa. Serve the fish with rice and a steamed green vegetable or simple green salad.
Recipe - Quality Foods
Seared Snapper with Zesty Watermelon Salsa
Prep Time25 Minutes
Servings2
Cook Time6 Minutes
Ingredients
2 Tbsp orange juice
1 Tbsp lime juice
1 tsp honey
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp Tabasco or the hot pepper sauce
3/4 cup peeled, seedless watermelon, cut into 1/4- to 1/2-inch cubes
1/4 cup English cucumber, cut into 1/4-inch cubes
5 cherry tomatoes, cut into 1/4-inch cubes
2 Tbsp chopped cilantro or mint
salt and ground white pepper, to taste
3 Tbsp all-purpose flour
2 snapper fillets (about 340 grams total weight), any bones removed
1 Tbsp olive oil
lime slices and cilantro or mint sprigs, for garnish (optional)
Directions
- To make salsa, combine juices, honey, cumin, chili powder and Tabasco in a bowl. Add watermelon, cucumber, tomatoes, cilantro (or mint) and salt, to taste, and toss to combine. Cover salsa and refrigerate until needed.
- Spread flour out on a plate. Pat snapper dry with paper towel. Season with salt and pepper. Coat snapper in flour. Heat the oil in a very large non-stick skillet set over medium-high (see Options). When oil is very hot, add the snapper and cook about 3 minutes per side, or until nicely seared and just cooked through.
- Plate snapper and top with a generous amount of the salsa. Garnish with lime slices and cilantro (or mint) sprigs, if using, and serve.
Options: If you don’t have a very large skillet, cut each snapper fillet into 2 smaller pieces and sear them in a smaller skillet.
25 minutes
Prep Time
6 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Simply - Orange Juice, Pulp Free, 1.54 Litre
$4.99 Each When You Buy 2 or More
$4.99 was $5.69$0.32/100ml
ReaLime - Lime Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
Western Family - Cumin - Ground, 97 Gram
$5.49$5.66/100g
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Tabasco - Pepper Sauce - Original Flavour, 142 Millilitre
$7.79$5.49/100ml
Western Family - Watermelon Cut, 1.4 Kilogram
$6.14 avg/ea$0.44/100g
Cucumber - Long English, 1 Each
$2.49
Western Family - Signature Red Cherry Tomatoes on the Vine, 340 Gram
$5.99$1.76/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.59$0.26/100g
Snapper - Fresh Pacific Snapper, 175 Gram
Flyer Sale
$2.96 avg/ea was $3.83 avg/ea$1.69/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Limes - Fruit, Fresh, 1 Each
5 for $4
$0.80 was $0.99
Directions
- To make salsa, combine juices, honey, cumin, chili powder and Tabasco in a bowl. Add watermelon, cucumber, tomatoes, cilantro (or mint) and salt, to taste, and toss to combine. Cover salsa and refrigerate until needed.
- Spread flour out on a plate. Pat snapper dry with paper towel. Season with salt and pepper. Coat snapper in flour. Heat the oil in a very large non-stick skillet set over medium-high (see Options). When oil is very hot, add the snapper and cook about 3 minutes per side, or until nicely seared and just cooked through.
- Plate snapper and top with a generous amount of the salsa. Garnish with lime slices and cilantro (or mint) sprigs, if using, and serve.
Options: If you don’t have a very large skillet, cut each snapper fillet into 2 smaller pieces and sear them in a smaller skillet.