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

Super Strawberry Muffins

Being healthy is most attractive when it’s super tasty – right?

Bright red, juicy strawberries are the first sign of the spring and summer produce that will soon be filling farmers markets on hot evenings. California produces 1.8 billion pounds of strawberries a year, that’s 35,696 acres. This week we celebrated the fruit that offers antioxidants and boosts immunity with California Strawberry Day! For this weekend, we’re making strawberry muffins.

You can substitute strawberries for another berry – raspberries or blueberries for example – if you’re not a fan of, or are allergic to, the red berry.

What strawberry recipes do you love?

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Ingredients
2 1/2 cup oats (old-fashioned kind, not quick)
1 cup plain low-fat Greek yogurt
2 eggs
3/4 cup sweetener of choice, (that measures the same as sugar), or 1/2 cup if you prefer muffins to be less sweet
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cup strawberries, diced, and patted dry

Optional ingredients
1/2 cup of strawberries diced (to be placed on top of the muffins)
1 tsp. lemon juice

Instructions

  1. Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan). Using a flour-less recipe means the muffins will stick to paper liners.
  2. Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium-sized bowl, and stir in strawberries.
  3. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
  4. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.