Curried Snapper with Pineapple Salsa
Ellen Whiteman
Curried Snapper with Pineapple Salsa is a delicious and flavorful dish that combines the tropical flavors of pineapple with the spiciness of curry. The dish features red snapper fillets cooked in olive oil and seasoned with curry powder, salt, and cornstarch. The snapper is served with a refreshing pineapple salsa made with diced pineapple, chopped green onions, minced jalapeno pepper, fresh lime juice, and cilantro sprigs. This fusion dish is perfect for seafood lovers who enjoy a spicy and tropical twist.
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10 mins
10 mins
Nutritional Value
Ingredients
about 1
seeded
cut in half crosswise
optional
optional
Instructions
Combine diced pineapple, chopped green onions, minced jalapeno pepper, and fresh lime juice in a medium bowl. Set aside.
Combine cornstarch, salt, and curry powder in a small bowl. Rub the cornstarch mixture evenly over the red snapper fillets.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the red snapper fillets and cook for 3 minutes. Flip the fillets and cook for an additional 2 to 3 minutes or until the fish flakes easily when tested with a fork.
To serve, spoon the pineapple salsa mixture evenly over the cooked red snapper fillets. Garnish with cilantro sprigs and lime slices if desired.
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