Grilled Snapper & Jicama Salad



  • 2 fresh snapper fillets
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. fresh cilantro, finely chopped
  • ½ small lemon

Jicama Salad

  • 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.

Nutrition Information:

Serving Size: ½ recipe (1 fillet); Calories: 447; Fiber: 9g; Protein: 47g.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.