Mexican · Dinner
Snapper Bowl with Tomato Sauce
Seared snapper fillet rests on a light chunky tomato sauce built from fresh tomato, garlic, onion and lime, spooned over cilantro-lime cauliflower rice. A splash of hot sauce and a scatter of raw onion bring brightness, keeping the plate lean while holding the bright, tangy character of a classic Mexican fish preparation.
$7
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
327Calories
39.6gProtein
10.8gFat
19.2gCarbs
9.3gSugar
6.1gFiber
420mgSodium
75mgChol
1.9gSat Fat
1450mgPotassium
95mgCalcium
2.4mgIron
3.5mcgVitamin B12
48mgVitamin C
Goes well with
Pale Ale or Lager
local
Agua Fresca de Limón
international
low-calorie
gluten-free
protein-rich
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Pat the snapper dry with paper towel. Season both sides with salt, pepper and cumin. Chop the tomato, mince the garlic, slice the onion and chop the cilantro.
2
Heat the olive oil in a small skillet over medium heat and sweat the onion and garlic for 2 minutes until translucent.
3
Add the tomato, smoked paprika and half the lime juice; simmer over medium-low heat for 8 minutes, mashing gently, until the sauce becomes jammy.
4
Steam the cauliflower rice in a covered pot with a splash of water over medium heat for 4 minutes until tender, then stir through the cilantro and remaining lime juice.
5
Raise the heat to medium-high and sear the snapper fillet for 3 minutes per side until opaque and flakes easily.
6
Plate
Spoon the cilantro-lime cauliflower rice into a bowl, top with the sauce and snapper, then garnish with raw onion, cilantro and sliced chili or hot sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g snapper fillet
- 22 medium tomato (about 120g)
- 4 cloves4 cloves garlic
- 11 onion (about 30g), plus 1 tbsp extra raw for garnish
- 11 lime
- 2 tbsp2 tbsp cilantro, plus extra for garnish
- 1 1/2 cup200g cauliflower rice
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 22 small chili (about 10g), or 1/2 tsp hot sauce
- salt, to taste
- black pepper, to taste
