- 2 fresh snapper fillets
- 2 tbsp. extra virgin olive oil
- 1 tbsp. fresh cilantro, finely chopped
- ½ small lemon
- 2 shallots, thinly sliced
- 1 tsp. fresh cilantro, finely chopped
- 2 oz. rice wine vinegar
- Juice of ½ lime
- ½ tbsp. honey
- ½ medium-size jicama, julienned
- ½ medium carrot, julienned
Mix oil, cilantro and lemon, and evenly coat each fillet with the marinade. Place fish in oven-proof baking dish; refrigerate 2 hours. To prepare the jicama salad, combine shallots, cilantro, vinegar, lime juice and honey in a large bowl. Add jicama and carrot. Refrigerate at least 2 hours. Grill or bake fish and serve with jicama salad.
To Grill Fish: Lightly spray a sheet of aluminum foil with cooking spray; place fillets on foil. Grill at medium-high to high heat, skin side up, for about 3 minutes. Flip over and cook for an additional 7 minutes.
To Bake Fish: Preheat oven to 400°. Place fish in well-greased ceramic casserole or roasting dish. Bake 15 minutes or until fish appears moist and juicy.
Serve fillets with jicama salad.
Serving Size: ½ recipe (1 fillet); Calories: 447; Fiber: 9g; Protein: 47g.