Baked Snapper with Ginger Salsa
Submitted by black_widow_ak
Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minWhen you want fish that feels fresh and lively without a lot of fuss, this is your move.
Red snapper fillets get a simple bath in dry white wine and lime juice, then bake under foil until they’re tender and flaky.
The real magic happens in the salsa, though: diced tomatoes, crunchy jicama, scallions, cilantro, jalapeño, and fresh ginger sit together for an hour so all those flavors get to know each other.
Spoon it generously over the hot fish and you get this incredible contrast of warm, delicate snapper with a cool, zingy, slightly spicy topping.
Chef Tips
- Let the salsa sit for at least an hour at room temperature before serving. That resting time is what turns a bowl of chopped vegetables into a proper salsa.
- Fresh ginger is non-negotiable here. The dried stuff won’t give you the same bright, peppery heat.
- Jicama adds a water chestnut-like crunch. If you can’t find it, diced cucumber makes a decent swap.
Ingredients
Directions
Salsa: Combine tomatoes, onion, cilantro, jicama, 2 tablespoon lime juice, jalapeno and ginger in bowl. Cover and let sit for at least one hour.
Fish: Preheat oven to 425℉ (220℃). Place fillets in a shallow pan and cover with wine and remaining 1 tablespoon lime juice. Cover pan with aluminum foil and bake for 25 minutes or unti fish flakes when poked with a fork.
Arrange fish on a serving plate and spoon salsa on top.
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