Salsa Red Snapper with White Beans & Gremolata Topping

Not shown: green pepper

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.  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

Gremolata topping:

  • 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.


Top the fish with the remaining 6 oz of salsa, followed by the green onions. Cover the casserole dish tightly with aluminum foil and bake for 25-30 minutes.

Mix together the ingredients for the gremolata and set aside.


Remove the casserole from oven and allow to rest uncovered for five minutes before serving.  Top each serving with gremolata and prepare to fall in love with this flavorful, healthy dish.

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.

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