Baked Snapper With Peach Mango Salsa Recipes

BAKED SNAPPER & TROPICAL SALSA

Baked Snapper & Tropical Salsa image

Fish fillets are placed over fresh spinach leaves, topped with a zesty tomato, mango and pineapple salsa then baked for a light and delicious entrée.

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 5

Ingredients

1 cup TACO BELL® Thick & Chunky Salsa
1 can (8 oz.) pineapple tidbits, drained
1 medium firm ripe mango, peeled, pitted and chopped
6 cups torn spinach leaves, washed, well dried
4 red snapper fillets (4 oz. each)

Steps:

Mix salsa, pineapple and mango.
Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.

Nutrition Facts : Calories 200, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 40 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

FRESH PEACH MANGO SALSA

Fresh Peach Mango Salsa image

This colorful, freshly-made salsa tastes wonderful on fish tacos. The garlic and veggies nicely complement the peach and mango flavors.-Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 10

Ingredients

1-1/2 cups chopped fresh tomatoes
3/4 cup chopped peeled fresh peaches
1/2 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped peeled mango
2 tablespoons chopped seeded jalapeno pepper
3 garlic cloves, minced
1-1/2 teaspoons lime juice
1/2 teaspoon minced fresh cilantro
Tortilla chips

Steps:

In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts :

PEACH-MANGO SALSA

Peach-Mango Salsa image

Delicious peach-mango salsa!

Provided by Bethany Greer

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

1 ½ cups chopped fresh tomatoes
¾ cup peeled and chopped fresh peaches
½ cup chopped yellow bell pepper
½ cup peeled and chopped mango
3 cloves garlic, minced
1 ½ teaspoons lime juice
½ teaspoon minced fresh cilantro

Steps:

Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.

Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 1.9 g

RED SNAPPER WITH MANGO SALSA

Red Snapper With Mango Salsa image

A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.

Provided by breezermom

Categories < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb fresh red snapper
1 tablespoon lime juice
1 tablespoon water
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 medium lime, cut into wedges
1 mango, peeled, seeded and chopped
1 medium red sweet bell pepper
1/4 cup green onion, thinly sliced
1 hot green chili pepper, seeded and chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon vinegar
1/2 teaspoon lime peel, finely shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
Mango Salsa:.
Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9

MANGO AND PEACH SALSA

Mango and Peach Salsa image

Provided by Sunny Anderson

Time 1h10m

Yield about 5 cups

Number Of Ingredients 8

Ingredients

2 peaches, peeled and medium diced
1 mango, peeled and medium diced
1/2 cup chopped red onion
1 jalapeno, seeded and finely chopped
1 teaspoon fresh lime juice
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Steps:

Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

MANGO-PEACH SALSA

Mango-Peach Salsa image

Mango-peach salsa that gets some extra crunch from red bell pepper. Colorful, delicious, and goes really well with salmon and basmati rice.

Provided by ANILSSON

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups diced fresh mango
1 cup diced canned peaches
½ cup diced red bell pepper
¼ cup diced red onion
¼ medium jalapeno pepper, seeded and minced
1 medium lime, juiced
2 tablespoons snipped fresh cilantro
1 teaspoon minced fresh ginger
1 clove garlic, minced

Steps:

Toss mango, peaches, bell pepper, onion, jalapeno, lime juice, cilantro, ginger, and garlic together in a large bowl.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.9 g, Sodium 4 mg, Sugar 13.4 g

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