This seafood dish is a triple threat. You'll get veggies, fruit, and lean protein full of flavor and packed with antioxidants, vitamins, and minerals that help boost health and support an active lifestyle.
Ingredients
- 1 1/2 oz julienned mango
- 1 1/2 oz julienned papaya
- 1 1/2 oz julienned green bell pepper
- 1 1/2 oz julienned red bell pepper
- 3 oz green cabbage, chiffonaded
- 1 1/2 oz julienned carrots
- 2 tsp lime juice
- 2 tsp canola oil
- 2 tsp granulated sugar
- 2 tsp lime juice
- 2 tsp grated lime rind
- 1/4 tbsp black pepper
- 2 tsp apple cider vinegar
- 2 tsp canola oil
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 lb red snapper fillet, in 4-oz pieces
- 2 tsp minced garlic
- 2 tsp minced ginger
Preparation (Serves 6)
Heat oven to 350 degrees. Combine mango, papaya, green and red peppers, cabbage, carrots, 2 teaspoons lime juice, canola oil, and sugar. Toss to combine.
Combine 2 teaspoons lime juice, lime rind, black pepper, vinegar, 2 teaspoons canola oil, salt, and black pepper and mix well.
Season fish fillets with garlic and ginger. Sear fish in a very hot skillet. Transfer to sheet pans and finish cooking in oven for about 10 minutes or until fish flakes easily with a fork or until desired degree of doneness.
To serve, place 2 ounces of mango-papaya mixture on each plate. Top with one fish fillet and drizzle each fillet with 1 teaspoon of lime topping.
Nutrition Facts (per serving)
Calories 159; fat 4g; saturated fat 0.5g; cholesterol 42mg; sodium 181mg; carbohydrate 6.2g; fiber 1.3g; protein 23.9g; calcium 52mg
