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Sautéed Snapper Fillets with Banana Salsa |
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Serves: 4
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(Huachinango con Salsa de Plátano)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Fresh Pacific snapper or other fish fillets go very well with a salsa made of ripe bananas. The sweetness of the bananas is balanced by the tartness of lime juice. Crunchy red bell pepper and spicy serrano chile add contrast and texture, and fresh mint adds a refreshing note to the salsa. I like to serve this unusual combination with black beans. The beans can be cooked a day ahead and reheated. A plate of crisp raw vegetables such as cucumbers, radishes, and carrots are a good addition to the meal.
Banana Salsa
2 tablespoons olive oil
4 (6- to 7-ounce) snapper fillets, each about 3/4-inch thick
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon finely chopped fresh parsley
1. Prepare the banana salsa. Cover and refrigerate. (The salsa is best made no more than 1 hour before serving.)
2. Heat the oil over medium heat in a large nonstick skillet and fry the fish 3 to 4 minutes per side, or until golden brown on the outside and opaque but still moist inside and just barely flakes when tested with a fork. Season with salt and pepper. Sprinkle with parsley and serve with the banana salsa.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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