Mexican · Dinner
Snapper Bowl with Tomato Sauce (Dairy-Free)
Pan-seared snapper fillet rests over a garlic and cumin-spiced tomato sauce, ladled onto lime-dressed white rice with charred corn and avocado. Dairy-free throughout, using olive oil instead of butter. Bright, tangy, and mildly smoky from chipotle, this bowl balances flaky fish with a rich, tomato-forward sauce.
$8
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
486Calories
38.2gProtein
20.1gFat
41.6gCarbs
7.9gSugar
8.6gFiber
676mgSodium
84mgChol
3.2gSat Fat
1350mgPotassium
95mgCalcium
3.4mgIron
1.6mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Pat the snapper fillet dry, season with salt and pepper, then mince the garlic, slice the onion, chop the cilantro, and mince the chipotle.
2
Saute
Heat half the olive oil over medium heat, add onion and garlic, cook 3 minutes until translucent, then stir in canned tomatoes, cumin, and chipotle. Simmer 8 minutes until sauce thickens and coats the back of a spoon over medium-low heat.
3
Sear
Heat remaining olive oil in a nonstick pan over medium-high heat, sear snapper 3 minutes per side until opaque and flakes easily.
4
Plate
Spoon rice into a bowl, ladle tomato sauce over one side, set snapper on top, toast corn kernels in a dry pan over high heat 4 minutes until lightly charred, then stir lime juice into sauce residue and scatter corn, avocado slices, and cilantro around the bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g snapper fillet
- 240ghalf of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp cumin-ground
- 2 tbsp2 tbsp lime-juice
- 1 cup190g white rice, cooked
- 1/2 cup80g corn kernels
- 11 avocado
- 2 tbsp2 tbsp olive oil, divided
- 2 tsp2 tsp chipotle in adobo
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
