Blackened Walnut-Encrusted Snapper w/ Roasted Red Peppers (Healthy & Diabetic-Friendly Recipe #13)

I took a big risk on this dish and it paid off!! I’ve never been the biggest fan of mixing in nuts with meat or fish, but I found this recipe here and decided to give it a try. The combination of nuts and fish was actually quite nice! The walnuts added a crunchiness to the dish, while the roasted red peppers and blackened snapper had a smokiness. A dash of honey also provided some natural sweetness so it was yums away! Here’s what you’ll need for my version of this dish:

1/2 cup walnuts (diced)
1 tspn of cayenne pepper
1 tbspn fresh lemon juice
1 tspn honey
1 whole red pepper (diced)
2 1/2 tbspns extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper (to taste)
2 2oz. or 3oz. red snapper fillets (about 1 to 1 1/2 inches thick)

Please note, this dish is best prepared with an oven that has a broiler, but if you don’t have a broiler, you may move the fish and spice mix to a frying pan for browning.

PREP:

1. Preheat your oven to 350F degrees.

2. Dice your walnuts and peppers. Place nuts and peppers on a flat baking sheet and let roast in the oven for 10-15mins.

3. Mix together your cayenne pepper, salt, black pepper, lemon juice, honey and 2 tbspns of olive oil in a small bowl.

COOK:

1. Take your nuts and peppers out of the oven. Allow 5 minutes for nuts and peppers to cool. Once cooled, add your nuts and peppers to your small bowl mixture of juices and spices.

2. Reset the oven to 400F degrees.

3. Lightly add salt and pepper to your snapper fillets. Grease a deep pan with half a tbspn of olive oil. Lay fillets (skin down) in the pan.

4. Cover your snapper with your walnut/pepper/spice rub.

5. Cover the pan with aluminum foil and place in the oven. Allow fish to cook through for 10-15mins (depending on thickness).

6. Once the snapper is cooked through, remove aluminum foil from the pan. Turn off your oven and turn on your broiler to blacken the fish, walnuts and peppers.

7. Once the fish and peppers are blackened you are ready to serve!

My thoughts/tips/modifications:

1. Let your spice rub marinate. If you have time, I’d recommend letting the rub of walnuts, juices and spices sit for awhile and really meld. I didn’t do this and the dish was fine, but I think if the walnuts had more time to absorb the other flavors it would have really improved the dish.

2. You can use salmon instead of snapper. The original recipe I found called for salmon, but I decided to use snapper because I had some in my fridge. If you prefer salmon to snapper, feel free to switch it up!

3. Side dish. I promise that I will post how I made these delicious green beans in another recipe post sometime soon. They were SUPER easy though and very healthy & delicious. So stay tuned!

Happy clean eating!
CFC

Check out another healthy & diabetic friendly recipe!

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About ChicFitChef

My "deserted island" checklist: a BCBG dress, a healthy & diabetic-friendly meal and a few workout DVDs. ;-)
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3 Responses to Blackened Walnut-Encrusted Snapper w/ Roasted Red Peppers (Healthy & Diabetic-Friendly Recipe #13)

  1. Jules says:

    I love red snapper, but usually only get it out because I don’t know what to look for at the market. What should great red snapper look like?

  2. Pingback: Savory Turkey Meatballs w/ Roasted Garlic, Red Onions & Fresh Basil (Healthy & Diabetic-Friendly Recipe #14) | ChicFitChef

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