Put some tangy snap in your meal with snapper

November 27, 2013 

Snapper sauteed in a savory orange sauce is an unusual, tangy Mexican dish. Rice tossed with green peppers makes a perfect accompaniment.

This recipe is adapted from one given to me by Mexican caterer and cookbook author Susanna Palazuelos. Many think of Mexican cooking in terms of tacos, tamales and tongue-scorching salsas, but there are subtle flavor distinctions that make Mexican food a great cuisine.

HELPFUL HINTS

Substitutions: Any type of non-oily fish fillet can be used. Timing is for a fish 1 inch thick. Add a few more minutes for a thicker piece.

Quick tip: Minced garlic can be found in the produce section of most markets. Two crushed garlic cloves can be used instead.

Nutrition: This meal contains 493 calories per serving with 18 percent of calories from fat.

To buy: 3/4-pound snapper fillets, 1 red onion, 1 orange, 1 package microwaveable white or brown rice and 1 package frozen, diced green bell pepper.

Staples: Flour, olive oil, minced garlic, orange juice, salt and black peppercorns.

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MEXICAN ORANGE SNAPPER

3 tablespoons flour

Salt and freshly ground black pepper

3/4 pound snapper fillets

1 teaspoon olive oil

1/2 cup chopped red onion

1 teaspoon minced garlic

1/2 cup orange juice

4 orange slices for garnish (optional)

Place flour on a plate and season with salt and pepper to taste. Rinse fish fillet and pat dry with a paper towel. Dip into seasoned flour making sure both sides are coated. Shake off excess flour. Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add the fish, onion and garlic. Brown fish 2 minutes, turn and brown second side 2 minutes. Remove to a plate and season with salt and pepper. Add orange juice to skillet, stirring to scrape up the brown bits. Lower heat to medium and return fish to skillet. Cover with a lid and cook, gently, 5 minutes. Garnish with orange slices. Makes 2 servings.

Per serving: 278 calories (16 percent from fat), 4.9 g fat (0.9 g saturated, 2.1 g monounsaturated), 60 mg cholesterol, 37.2 g protein, 19.9 g carbohydrates, 1.2 g fiber, 111 mg sodium.

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GREEN PEPPER RICE

1 package microwaveable white or brown rice to make 1 1/2 cups cooked rice

1 teaspoon olive oil

1 cup frozen, diced green bell pepper

Salt and freshly ground black pepper

Cook rice according to package instructions. Measure 1 1/2 cups and set aside the remaining rice for another dinner. Add the olive oil, heated green bell pepper and salt and pepper to taste. Makes 2 servings.

Per serving: 215 calories (21 percent from fat), 4.9 g fat (0.7 g saturated, 2.4 g monounsaturated), no cholesterol, 4.4 g protein, 32.7 g carbohydrates, 2.8 g fiber, 13 mg sodium.

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