Last night I invited Mom to join me for dinner. I surprised her by making a recipe she’d discovered a few years back. It’s a showy dish that’s perfect for easy entertaining and chock full of flavor. Loaded with healthy ingredients, this is only 4 1/2 Weight Watchers points per serving. I sent Mom home with a to-go box and have an ample serving left for myself. (If you can’t find red snapper, tilapia may be substituted). I tweaked the original recipe ever so slightly, using only one can of beans, a bit more salsa and made more gremolata because it’s that topping that makes this dish over- the-top delicious. If you have gremolata left it would be great with chicken, salmon or even tossed in with pasta, couscous or rice!
Salsa Red Snapper with White Beans & Gremolata Topping serves 4
4 1/2 Weight Watchers points per serving
- 18 oz salsa
- 1 can great northern beans, drained
- 1 small green pepper, cut into thin strips
- 1 lb red snapper
- 1/4 c green onions
- 1/2 c chopped flat leaf parsley
- 1 1/2 t orange zest
- 1 1/2 t lime zest
- 3 garlic cloves, finely chopped
Heat oven to 425 degrees. Combine 12 oz of the salsa with the beans and green pepper and place in a casserole dish.
Cut the red snapper into several servings and place over the salsa mixture.
Mix together the ingredients for the gremolata and set aside.
I served this with roasted garlic crostini, a fresh spinach salad with dijon vinaigrette with a lovely bottle of wine and lemon bars for dessert.