Mexican · Dinner
Snapper Bowl with Tomato Sauce
Pan-seared snapper fillet served over jasmine rice with a chipotle-tomato sauce made from garlic, onion, jalapeño and adobo. Topped with avocado, cilantro and lime juice, this Mexican bowl balances smoky heat against flaky white fish and warm grain.
$8
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
530Calories
38.2gProtein
22.4gFat
46.1gCarbs
6.1gSugar
6.8gFiber
700mgSodium
68mgChol
4gSat Fat
1080mgPotassium
90mgCalcium
3.1mgIron
1.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-cholesterol
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Pat the snapper fillet dry with paper towels. Mince the garlic, thinly slice the onion and jalapeno, chop the chipotle in adobo, and slice the avocado.
2
Heat half the olive oil in a small skillet over medium heat. Sauté the onion and garlic for 3 minutes until softened and translucent.
3
Add the canned tomatoes, jalapeno, chipotle in adobo and cumin to the skillet. Simmer over medium-low heat for 10 minutes until the sauce thickens and coats the back of a spoon.
4
Season the snapper with salt and pepper. Sear in the remaining olive oil in a nonstick pan over medium-high heat for 3 minutes per side until opaque and flakes easily.
5
Spoon the jasmine rice into a bowl and top with the tomato sauce. Set the seared snapper over the sauce, arrange the avocado slices alongside, scatter with cilantro and finish with lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g snapper fillet
- 240g240g canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 11 jalapeno
- 2 tsp2 tsp chipotle in adobo
- 300g300g cooked jasmine rice
- 11 avocado
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 28g28g olive oil
- 1/2 tsp1/2 tsp cumin, ground
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
