Red snapper is a popular and low-glycemic white fish. It has a firm texture and works well with many different flavors. If you’re feeling like cooking up some fish but don’t know what to get, red snapper is a great pick. In this recipe, it gets jazzed up with some green chiles.
For this recipe, fire-roasted chiles are best — if you can find them; look for them right where you find the regular diced green canned chilies. If you can’t find them, feel free to use the regular diced green chilies instead.
Low-Glycemic Red Snapper with Tomatoes and Green Chiles
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Yield: 4 servings
Four 4- to 5-ounce red snapper fillets
Juice of 1 lime
Salt and pepper to taste
2 teaspoons butter
One 2.25-ounce can diced fire-roasted green chiles
3 Roma tomatoes, finely diced
1/4 cup chopped sweet onion
1/4 teaspoon garlic powder
1/4 cup chopped fresh cilantro
Preheat the oven to 350 degrees F. Place a large sheet of foil (enough to cover all the fish) in a 9-x-13-inch glass baking dish. Arrange the fish on the foil (leaving enough foil to cover), and squeeze the lime juice over the top of each fillet. Let the fish sit for 5 minutes.
Sprinkle the fish with salt and pepper to taste, and place a 1/2-teaspoon butter pat on the center of each fish fillet. In a small bowl, mix together the chilies, tomatoes, onion, garlic powder, and cilantro to make the salsa. Spoon the salsa evenly over each fish fillet, and wrap the other end of the foil over the fish tightly.
Bake the fish in the oven until it’s flaky but still moist, about 15 to 20 minutes.
Per serving: Calories 145 (From Fat 32); Glycemic Load 0 (Low); Fat 4g (Saturated 2g); Cholesterol 45mg; Sodium 258mg; Carbohydrate 5g (Dietary Fiber 1g); Protein 23g.