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Cumin-Dusted Red Snapper with Peach Salsa
Food Management Staff
February 1, 2005
1 Min Read
FM Staff
YIELD: 30 servings
Peach salsa: 1 #10 can peach slices in light syrup, drained (6 lbs., 9 oz.)
3 cups red bell pepper, diced
3 cups frozen corn kernels, thawed
1/2 cup olive oil
8 Tbsps. fresh lime or lemon juice
1 1/2 cups cilantro, chopped
1/3 cup minced jalapeño pepper (optional)
Red snapper:
30 fillets red snapper (6 oz. each)
1/2 cup olive oil
4 Tbsps. cumin
4 tsps. salt
Lime or lemon wedges, as needed
Cut peaches into 1/2" chunks; place in large mixing bowl. Add red pepper, corn, olive oil, lime or lemon juice, cilantro, and jalapeño pepper (if desired). Mix well and set aside.
Place fish on baking sheet or broiler pan. Brush olive oil and squeeze lime or lemon juice over fish fillets; sprinkle with cumin and salt. Place the fish under broiler and cook under medium-high heat for 6-8 minutes or until done.
To serve: Place fish on serving plate, top with peach salsa and garnish with citrus wedge.
Recipe and photo from California Cling Peach Board.
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