Garlic Ginger Red Snapper Recipe

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Enjoy this heart-healthy recipe that showcases fish, colorful veggies, healthy oils and flavorful spices. Your tastebuds will thank you.

Ingredients

• 1 mango, ¼ cup chopped
• 1 papaya, ¼ cup chopped
• 1 green bell pepper, ¼ cup chopped 1 red bell pepper, ¼ cup chopped 1 green cabbage, ½ cup chiffonaded 1 carrot, ¼ cup chopped
• 2 tsp lime juice
• 2 tsp canola oil
• 2 tsp granulated sugar
• 2 tsp lime juice
• 2 tsp grated lime rind
• 2 tsp apple cider vinegar
• 2 tsp canola oil
• ¼ tsp salt
• 1 tsp ground black pepper
• ¾ lb red snapper fillet, in 4-oz pieces 2 tsp minced garlic
• 2 tsp minced ginger

Preparation

1. Preheat the oven to 350°F. Season both sides of the chicken with 1 teaspoon of the pepper and 1/2 teaspoon of the salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken to the pan and sear for 2 minutes. Turn and cook for 1 minute on the second side. Remove the pan from the heat.
2. Transfer the chicken to a baking dish and roast until the chicken is cooked through (internal temperature of 165°F), 10 to 15 minutes. Return the pan to medium heat. Add the shallots or onions and remaining 1/4 teaspoon pepper and 1/8 teaspoon salt to the browned bits remaining in the pan. Cook, stirring, with a wooden spoon, until the onions are soft, 1 to 1 1/2 minutes. Add the wine and lemon juice and cook until nearly evaporated, about 30 seconds.
3. Add the broth and thyme and stir to incorporate. Increase the heat, bring the broth to a simmer, and cook until the liquid begins to reduce, 1 to 2 minutes. Add the grapes and cook until they are softened and the sauce is reduced by half, 1 1/2 to 2 1/2 minutes. Remove from the heat and stir in the parsley.
4. Place one chicken breast on each of four large plates. Spoon the sauce and grapes over each chicken breast and serve immediately.

Nutrition facts (per serving):

Yield: 3 servings

Serving Size: 1 serving; Calories 159; fat 4g; saturated fat 0.5g; cholesterol 42mg; sodium 181mg; carbohydrate 6.2g; fiber 1.3g; protein 23.9g; calcium 52mg