Red snapper seared and baked in a cast iron pan topped with an avocado, tomato, and jalapeño salsa all over quinoa. A simple and yet tasty meal. Oh, and healthy too!!
Bring on Summer
What is it that I love so darn much about summer evening meals? The food of course! But really, I love that it is the one meal of the day that our entire family is sitting around the table enjoying each other’s company. Well, it isn’t that simple usually. First it takes a good 10-15 minutes to get all 3 kids to actually sit down, another 5 minutes to convince them to stop shouting and banging their silverware, and more convincing to eat what is in front of them. Feeding kids is not always easy but each small step in trying something new eventually leads to a huge step forward. 😁 #goals2017
Supper will always be a special time. I hope this is a tradition we continue as they get older even as our kids get involved in other things because this is something my family always did growing up. There is something to be said for family time around the table. It’s (usually) relaxing, no phones, and it’s my way of sharing what I love with my husband and kids, and that is creating delicious and healthy food.
Red Snapper with Avocado and Tomato Salsa and Quinoa
Fish is one of my favorite weeknight meals in the summer because it’s simple, quick, and the oven doesn’t have to be on for very long. Bonus! It’s a 3-fer! I love this recipe because red snapper is a flavorful white fish and it goes well with the spicy salsa and quinoa.
I always have a hard time pairing fish at home with veggies alone because I tend to eat my body weight in vegetables. It is just hard to feel full after a filet of fish and a few spears of asparagus or whatever. For this reason, quinoa is my go-to side with fish as it helps me to feel “full” sooner.
I am really into lighter meals during the summer for the most part and this meal fits into that perfectly. Plus you will still feel up to that lovely evening walk after this meal rather than slipping into a food coma and lounging around for the rest of the night. #beachbodiamcoming
With all of these smart and healthy choices you can find a reason for some ice cream for dessert and no guilt to go along with it. Eat Smart. Eat in Moderation. Eat this Fantastic Red Snapper with Avocado and Tomato Salsa and Quinoa!! 😋
- 1.25-1.5 lbs red snapper, cut into 4 portions
- 1 tablespoon olive oil
- Juice of one lime
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 avocado, peeled and seeded
- 2 tomatoes, chopped
- 1 cup red onion, chopped
- 1 jalapeno, minced
- ¼ cup cilantro, chopped
- Juice of 1 lime
- ½ teaspoon kosher salt
- ½ cup quinoa
- 2 garlic cloves, minced
- ½ cup onion, chopped
- 1 teaspoon olive oil
- Heat olive oil over medium heat. Sauté garlic and onion until softened. Continue to cook quinoa according to package instructions.
- Set aside until ready to serve.
- In a medium bowl add tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Mix well. Depending on your preference, you can slice or chop avocado into cubes and stir into salsa.
- Refrigerate until ready to use.
- Preheat oven to 400℉.
- Add filets to a plate and season with salt and pepper. Squeeze lime juice over each filet.
- In a cast iron skillet, heat olive oil over medium heat. Add red snapper and sear skin side up for one minute.
- Remove from heat and carefully turn filets over and bake at 400℉ for 8-10 minutes. Filets should be flaky and opaque. You are looking for an internal temp of 145℉.
- Add quinoa to each plate, place filet over quinoa and scoop salsa over the filet and quinoa as well if that is preferred.
- Serve and enjoy!
Recipe adapted from My Recipes Grilled Mahi Mahi with Avocado Chile Salsa