Recipes

Yellowtail Snapper with Cherry Salsa

Makes 2 servings

Ingredients

  • Nonstick cooking spray
  • 1 (1.5-pound) whole yellowtail snapper, gutted, scaled and cleaned
  • 2 tbsp olive oil
  • 1 ½ tsp coarse sea salt, plus additional for serving
  • ½ tsp fresh ground black pepper, plus additional for serving
  • ½ navel orange, sliced
  • 1 recipe Macerated Cherries, below
  • ¼ cup thinly sliced red onion
  • ¼ jalapeno chile pepper, sliced*
  • 1 tbsp roughly chopped cilantro leaves

Directions

  1. Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray; set aside.
  2. Pat fish dry with paper towels. If desired, trim fins. Use a sharp knife to cut diagonal slashes into skin of fish about ¼ inch deep or until knife reaches spine.
  3. Place fish on prepared baking sheet. Drizzle skin and cavity of fish with oil; rub into both sides of fish and inside cavity. Sprinkle with 1½ teaspoons salt and ½ teaspoon black pepper. Stuff cavity with orange slices.
  4. Roast fish for 20 to 25 minutes or until fish reaches an internal temperature of 145°F and flakes easily with a fork.
  5. Meanwhile, in a medium bowl, combine Macerated Cherries, red onion, jalapeño slices and cilantro.
  6. To serve, place fish on a serving platter. Spoon cherry mixture over fish. Lightly sprinkle with additional sea salt and black pepper.
  7. MACERATED CHERRIES: In a medium bowl, combine 1 cup pitted and chopped cherries, 1 tablespoon granulated sugar and 1 tablespoon fresh lime juice. Cover and refrigerate for 2 hours or until fruit starts to soften and juices develop.
  8. *Note: Jalapeño chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.

Associated Recipes

Berry Scone Shortcakes
Honey-Vanilla Whipped Mascarpone with Stone Fruit

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