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Cornmeal-Baked Snapper with Papaya & Corn Salsa
The flavors of the Southwest stand out here. The papaya and corn salsa is spicy with chili powder and fresh with cilantro. Cornmeal makes a wonderful crunchy crust on the snapper as it oven-bakes. Baked red bell pepper halves, filled with black beans, would make a dramatic-looking and great tasting accompaniment.
    Salsa:
  • 1 papaya--peeled, seeded, and diced
  • 1 cup diced red bell pepper
  • 1/2 cup corn kernels, thawed frozen or fresh (from 2 ears)
  • 1/4 cup minced cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon chili powder

    Fish:
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 4 skinned red snapper fillets (1 pound total)
  • 1 egg white lightly beaten with 1 tablespoon water
  • 2/3 cup yellow cornmeal
  • 1 tablespoon olive oil
  • 1 lime, cut into wedges

1. To make the salsa: In a medium bowl, gently mix papaya, bell pepper, corn, cilantro, lime juice, and chili powder; cover and set aside.

2. For the fish: In a small bowl or cup, mix garlic powder, chili powder, salt, black pepper, and cayenne. Sprinkle evenly over both sides of red snapper.

3. Place beaten egg white in shallow bowl or pie plate. Place cornmeal in another shallow bowl or pie plate.

4. Spray baking sheet with nonstick cooking spray. One fillet at a time, dip fish in egg white mixture and then dredge in cornmeal, pressing cornmeal into surface. Arrange in single layer on prepared pan. Cover with sheet of wax paper and let stand while oven preheats.

5. Preheat oven to 450°F.

6. Drizzle fish with oil and bake seven to nine minutes, or until it is light golden brown and just flakes when tested with a fork.

7. Serve fish with salsa and lime wedges.


Nutritional Information
Per serving: 297 calories, 6g total fat, 0.9g saturated fat, 2.9g monounsaturated fat, 1.1g polyunsaturated fat, 3.1g dietary fiber, 28g protein, 34g carbohydrate, 42mg cholesterol, 69mg sodium.
Good source of: potassium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35