Peas: Chile and Lime Marinated Snapper with Roasted Corn and Black-Eyed Pea Salsa

posted by Terrytx 06-05-103 8:06 AM

* Exported from MasterCook *
Chile and Lime Marinated Snapper with Roasted Corn and Black-Eyed Pea Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh black-eyed peas
1 cup water
1 (14 1/2 ounce) can fat-free, less-sodium chicken broth
2 ears corn, husks removed
cooking spray
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon salt
2 jalapeno peppers, seeded and minced
1 clove garlic, minced

1/2 cup chopped red onion
1/2 cup fresh lime juice (about 4 limes)
2 tablespoons honey
1 tablespoon olive oil
2 jalapeno peppers, seeded and minced
4 (6 ounce) red snapper or other firm white fish fillets
3/4 teaspoon salt
1/4 teaspoon black pepper

To prepare salsa, combine the first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Drain.

Preheat broiler.

Place corn on a broiler pan coated with cooking spray; broil 6 minutes or until lightly browned, turning every 2 minutes. Cool. Cut kernels from ears of corn to measure 2 cups. Combine corn, peas, 1/2 cup onion, and next 6 ingredients (1/2 cup onion through garlic) in a medium bowl; toss to combine. Chill.

To prepare fish, 1/2 cup onion and next 4 ingredients (1/2 cup onion through 2 jalapenos) in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning bag once. Remove fish from bag; discard marinade.

Sprinkle 3/4 teaspoon salt and black pepper evenly over fish. Place the fish on a broiler pan coated with cooking spray, and cook 10 minutes or until fish flakes easily when tested with a fork.

Yield: 4 servings (serving size: 1 snapper fillet and 1 cup salsa). 323cal, 8.2g fat, 38.2g pro, 24.5g carb, 2g fiber, 63mg chol, 1.2mg iron, 860mg sod, 114mg calc.

Source: Cooking Light-5/03

NOTES : Grouper, tilapia and different varieties of snapper all work in this recipe. For a great snack, double the amount of salsa you make and eat it with baked tortilla chips. You can serve the salsa chilled or at room temperature.

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