White Fish (Red Snapper / Orange Roughy) with Tomato /Cilantro Salsa

Prep Time: 15 minutes

Cook Time: 12 minutes

Serving: 4 people

A Word From The Cook

“Very tasty way to enjoy white fish.”


  • 6 Plum Tomatoes
  • 1 Red Onion (diced) (about 1 cup)
  • 1 Cup Cilantro leaves
  • 1/4 Cup Lime Juice
  • 2 Tbsp Olive Oil
  • 1 Tbsp Chipotles Chiles (minced) also called adobo Chiles
  • 1/2 Tsp Cumin
  • 2 Tbsp Olive oil
  • 2 Filets Red Snapper (skin removed)
  • 1/4 Cup Corn Starch


  1. Salsa:   Combine the diced tomatoes, Cilantro Leaves, Red Onion, Lime Juice, Chipotles Chiles, Cumin and refrigerate for at least 1 hour (ideally 4 hours).
  2. Fish:
    • Preheat oven to 400 F
    • Heat 2 Tbsp of Olive Oil in a large skillet
    • Season filet with salt (lightly) and pepper.  Then cover with corn starch on both sides.
    • Sauté fish in hot skillet for about 3 minutes per side (slightly browned) and transfer to a parchment paper lined baking sheet.
    • Bake for 6 more minutes (until cooked through).
  3. Presentation:
    • Serve fish, topped with salsa (that has been brought to room temperature).
    • Recommend that it be served with small roasted potatoes and spicy green beans.
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