Most days I feel like I'm a hot mess and it is a miracle that I'm a productive member of society. Today was not one of those days! Today I felt like I had adult world under control; made it to work on time, actually remembered to get my lunch out of the fridge before I left home, didn't spill coffee on myself (anyone that knows me realizes this is a huge feat), I was super productive at work today, after work helped the Mr. with a project, made a wedding football, and cooked an AMAZING dinner! Alright, in fairness I can't take all the credit for dinner. I made Veracruz-Style Red Snapper that my Mr. caught in the Gulf and our friend Richard filleted. But today was still a win in my book.
Honestly, this dinner was beyond easy! I don't know why I was so afraid to cook fish. I kept thinking it was some super speciality thing that I had no business attempting. I WAS WRONG. Some sort of fish will definitely become part of my weekly meal plan and shopping excursion.
Salsa mixture.
Prep was simple and only dirtied one dish. It took the exact same amount of time to cook the fish and steam green beans. While that was going I tossed together the salsa. So start to finish took a grand total of 15 minutes for tonights dinner with very little clean up after.
Veracruz-Style Red Snapper
*recipe predominately from Cooking Light the Essential Dinner Tonight Cookbook
- 4 (6-ounce) red snapper or tilapia fillets
- Cooking Spray
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon Caribbean seasoning
- 1/4 cup fresh cilantro
- 1/4 cup chopped pitted olives (recipe suggested green but I like black better so we used that)
- 1/4 cup bottled salsa
- 1 (16-ounce) can pinto beans, drained
- 1 (14.5-ounce) can of petite diced tomatoes, drained
- 4 lime wedges
- Prepare grill or preheat broiler.
- Coat both sides of fillets with cooking spray; sprinkle with cumin, salt, pepper, and Caribbean seasoning. Place fillets on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with fork.
- Combine remaining ingredients. Serve salsa mixture over fish fillets with lime wedges.
Veracruz Style Red Snapper
Please share your favorite fish recipes with us!
XOXO
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