Yellowtail Snapper With Cherry Salsa

Whole yellowtail snapper is roasted to perfection with orange slices, olive oil, and seasoning, then topped with a fresh cherry salsa that balances sweet, tangy, and spicy flavors. A colorful, impressive seafood entree that’s ideal for dinners and entertaining.

Recipe Information

Total Time:

Yield:

2 servings

Ingredients

Nonstick cooking spray

1 (1½-pound) whole yellowtail snapper, gutted, scaled and cleaned

2 tablespoons olive oil

1½ teaspoons coarse sea salt, plus additional for serving

½ teaspoon fresh ground black pepper, plus additional for serving

½ navel orange, sliced

1 recipe Macerated Cherries

¼ cup thinly sliced red onion

½ jalapeño chile pepper, sliced*

1 tablespoon roughly chopped cilantro leaves

Directions

Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray; set aside.
Pat fish dry with paper towels. If desired, trim fins. Use a sharp knife to cut diagonal slashes into skin of fish about ¼-inch deep or until knife reaches spine.
Place fish on prepared baking sheet. Drizzle skin and cavity of fish with oil; rub into both sides of fish and inside cavity. Sprinkle with 1½ teaspoons salt and ½ teaspoon black pepper. Stuff cavity with orange slices.
Roast fish for 20 to 25 minutes or until fish reaches an internal temperature of 145°F and flakes easily with a fork.
Meanwhile, in a medium bowl, combine Macerated Cherries, red onion, jalapeño slices and cilantro.
To serve, place fish on a serving platter. Spoon cherry mixture over fish. Lightly sprinkle with additional sea salt and black pepper.

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Macerated Cherries:

In a medium bowl, combine 1 cup pitted and chopped cherries, 1 tablespoon granulated sugar and 1 tablespoon fresh lime juice. Cover and refrigerate for 2 hours or until fruit starts to soften and juices develop.

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*Note: Jalapeño chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.