Crispy Pan Fried Snapper with Strawberry Tomato Salsa

This recipe is interchangeable with any of your preferred fish proteins, including shellfish-like scallops! I occasionally add cubed granny smith apples if I’m roasting salmon steaks; the tartness of the apple cuts through some of the fat in the salmon for me. I also introduce lots of lime wedges when I pan-fry a crispy battered white fish—whatever method of cooking is your fav, be sure to top off with this tasty summertime salsa. Try the recipe below I made for red snapper; it’s delicious! 

You’ll Need:

4- 6 oz pieces firm Snapper

1 1/2 teaspoons sea salt, divided

Sea salt and fresh ground pepper

1 medium green apple, cored and diced (optional)

1 cup cherry tomatoes, quartered

1 cup fresh strawberries, hulled and diced

1/4 cup fresh Italian parsley, torn right before use

2-3 tablespoons neutral-tasting extra virgin olive oil

1 tablespoon knob of butter, cold

1 tablespoon rice wine vinegar

2 limes, cut in wedges

Here’s How:

Cut and combine the berries, tomatoes, and apples if you use them into a small bowl, tear in the parsley, and add salt and pepper to taste. Drizzle a little olive oil, add rice vinegar. Toss. Taste and adjust salt and pepper. Set aside.

Make three small slices into the skin side of each filet to prevent it from curling up while cooking. Salt and pepper the fish front and back. 

In a large skillet, over medium-high heat, warm the olive oil and a knob of butter until melted. Add the fish filets skin side down and cook until the fish is crispy. Depending on the size of your filet, this should only take about 6-8 minutes. Gently flip the fish and cook until the flesh is opaque for an additional 2-3 minutes. 

Remove from the pan and tap tap on a paper towel to remove any excess cooking oil. 

Serve warm topped with strawberry salsa and lots of lime wedges! 

Makes about 4 servings

Garden party

Summer afternoons were made for getting together with friends. Getting together inevitably leads to enjoying food. And, snacks so often include chips and salsa. It’s a classic combo. Almost everyone enjoys it.
This summer make your own!

The garden is the perfect place to get all your salsa ingredients. Even better, everything is super ripe and delicious during the summer months. Below we’ve got a recipe for chunky salsa. If you want it more like a smoother consistency, toss everything in a food processor at the end for a few pulses.
Don’t worry, this salsa is fresh. If you can’t finish it in one sitting you can refrigerate it for a few days.
If you’re feeling adventurous, try adding a cup of diced mango, peach, watermelon or pineapple. Consider it your summer salsa.

If you and your little one are feeling like making everything, make sure to visit this recipe to make the chips: (Sorry! The link feature decided not to work this weekend. Copy and paste please.)

2 1/2 cups fresh tomatoes, diced
1–3 jalapenos, minced Adjust according to your heat preference. Seeding the jalapenos keeps it milder.
1/4 cup chopped cilantro
1/3 cup minced yellow onion
1 small clove garlic, minced
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cumin
Pinch of chili powder

1. Wash the tomatoes. Dice the tomatoes. Mince the jalapenos.
2. Remove the cilantro leaves from the stems and chop. Mince the onion and garlic.
3. Stir all the ingredients together in a bowl, adding only 1 jalapeno at a time so you can taste test for heat. Store in a covered container in the fridge for up to four days.