Blackened Snapper with Veggie Bean Salsa
Serves: 2 Prep Time: 10 minutes Total Time: 20 minutes
Ingredients
- 1/4 cup cherry tomatoes
- 1/2 cucumber
- 2 tablespoons fresh cilantro
- 4 tablespoons black beans, cooked
- 2 teaspoons lime juice
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon original blend salt-free seasoning
- 1/4 teaspoon ground oregano
- 1 teaspoon dried thyme
- 3 teaspoons extra virgin olive oil
- 12 ounces snapper fillets
Preparation
- Chop tomato, cucumber and cilantro finely. Mix with black beans in a small bowl. Season with lime juice. Set aside.
- Combine paprika, cayenne pepper, black pepper, garlic and onion powders, salt-free seasoning, oregano and thyme in a small bowl.
- Heat oil in medium nonstick skillet over medium heat.
- Dip snapper in seasoning mix. Place in skillet. Cook until coating is blackened, approximately 3 to 5 minutes. Gently turn fish over and cook another 3 to 5 minutes, until snapper flakes easily with a fork.
- Place on serving plate and top with vegetable bean salsa.
Nutrition Facts Per Serving
Calories | 280 |
Calories from Fat | 90 |
Total Fat | 10 g |
Saturated Fat | 1.5 g |
Cholesterol | 65 mg |
Sodium | 115 mg |
Total Carbs | 9 g |
Dietary Fiber | 3 g |
Sugars | 1 g |
Protein | 38 g |
Vitamin A | 15 % |
Vitamin C | 15 % |
Calcium | 10 % |
Iron | 10 % |
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