Prep Time: 15 minutes

Cook Time: 12 minutes

Serving: 4 people

A Word From The Cook

“Very tasty way to enjoy white fish.”

Ingredients

• 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

Instructions

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.