Red Snapper With Mexican Salsa Verde & Corn Salad
10m prep 10m cook 20m ready
Grilled red snapper fillets served with a vibrant Mexican salsa verde and a fresh corn salad. Ready in just 20 minutes, this dish is perfect for a quick and flavorful weeknight dinner.
Ingredients
- 29.6 ml olive oil
- 4 red snapper fillets, skin on
- 250 g cherry tomatoes halved
- 165 g sweetcorn
- 1 mint leaves finely chopped
- 1 lime juiced
- sea salt
- black pepper freshly ground
- 1 clove garlic peeled
- 1 green jalapeño chilli
- 6 spring onions (scallions) trimmed
- 1 tomato
- 2 coriander (cilantro) leaves
- 2 mint leaves
- 2 parsley leaves
- 3 limes juiced
- 29.6 ml olive oil
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 254 mg
- Iron: 5.49 mg
- Magnesium: 73.8 mg
- Phosphorus: 207 mg
- Potassium: 1041 mg
- Zinc: 1.59 mg
Let's Cook
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Step 1.
To make the salsa verde, put the garlic, jalapeño, spring onions, tomato, coriander, mint, parsley, lime juice, olive oil, and 100ml (⅓ cup) water into a food processor. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
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Step 2.
Preheat the grill (broiler) to high. Brush a little olive oil over each red snapper fillet and season with salt and pepper. Place the fillets skin side up on a baking sheet or grill pan. Grill for 2–3 minutes per side, until the fish is just tender and flakes easily with a fork.
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Step 3.
While the fish is grilling, in a mixing bowl, combine the halved cherry tomatoes, sweetcorn, finely chopped mint, lime juice, and 2 tablespoons olive oil. Toss well and season with a generous pinch of salt and pepper.
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Step 4.
Serve the grilled red snapper immediately with the corn salad and a generous spoonful of the salsa verde.
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