Mexican · Dinner
Snapper Bowl with Tomato Sauce (High-Protein)
Pan-seared snapper fillet topped with a cumin-tomato sauce spiked with jalapeño, served over lime-cilantro black beans and rice. Soft-boiled egg and crumbled cotija cheese add richness and protein, finished with fresh cilantro and lime wedge.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
57.3gProtein
23.6gFat
45.8gCarbs
6.8gSugar
10.9gFiber
911mgSodium
370mgChol
6.1gSat Fat
1450mgPotassium
230mgCalcium
4.9mgIron
3.4mcgVitamin B12
22mgVitamin C
pescatarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the onion and jalapeno thinly, mince the garlic, remove jalapeno seeds, and pat the snapper fillet dry; season both sides with salt.
2
Simmer
Heat half the olive oil in a saucepan over medium heat; add onion, garlic, and jalapeno and cook 4 minutes until translucent and soft.
3
Simmer
Stir in canned tomatoes, ground cumin, and smoked paprika; simmer over medium-low heat 10 minutes until the sauce thickens and coats the spoon.
4
Sear
Heat remaining oil in a skillet over medium-high; sear snapper skin-side down 3 minutes until skin releases and turns golden, flip and cook 2 minutes until opaque.
5
Poach
Lower room-temperature egg into simmering water over medium heat and cook 6 minutes 30 seconds for a soft-boiled set, then transfer to cold water and peel.
6
Plate
Spoon black beans and rice into a bowl, ladle tomato sauce over one side, lay snapper on top, arrange egg halves and cheese alongside, scatter cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 11 jalapeno
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 5.2 oz150g cooked black beans
- 5.2 oz150g cooked white rice
- 22 eggs
- 1.4 oz40g cotija cheese
- 2 tbsp2 tbsp fresh cilantro
- 11 lime
- salt, to taste
