Potato-and-Herb Crusted Snapper with Yellow Pepper Salsa

Potato-and-Herb Crusted Snapper with Yellow Pepper Salsa
Photo by Karry Hosford

Ingredients

  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh parsley
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped onion
  • 2 teaspoons chopped fresh parsley
  • 1 ½ teaspoons capers
  • ½ teaspoon salt, divided
  • + 22 more ingredients
    • 4 teaspoons olive oil, divided
    • 3 tablespoons grated fresh Parmesan cheese
    • ½ cup chopped seeded plum tomato
    • 4 teaspoons olive oil, divided
    • Salsa:
    • 1 tablespoon thinly sliced fresh basil
    • 1 large yellow bell pepper
    • 1 teaspoon extravirgin olive oil
    • Fish:
    • 1 tablespoon fresh lemon juice
    • Fish:
    • ½ cup chopped onion
    • 1/8 teaspoon salt
    • 1 tablespoon thinly sliced fresh basil
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon chopped fresh parsley
    • 1 large yellow bell pepper
    • 1 cup shredded peeled potato
    • Salsa:
    • 2 teaspoons chopped fresh chives
    • 3 tablespoons grated fresh Parmesan cheese
    • 4 (6-ounce) red snapper or other firm white fish fillets

Preheat broiler. To prepare salsa, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsel...

View full recipe at My Recipes

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