Roasted Red Snapper with Grape Tomato Salsa
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon fresh lime juice
- 1 cup cherry or grape tomatoes, halved
- 1/3 cup chopped red onion
- 1 teaspoon minced jalapeño chili with seeds
- 1 teaspoon honey
- 4 3- to 4-ounce snapper fillets
Directions
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- Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
- Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.
