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.
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.
For an easy side-dish, great for entertaining, try my new favorite potato dish.
Oven-Roasted Smashed Potatoes with Gremolata serves 4-6
1 dozen new potatoes (you could also use redskin potatoes)
4 cloves of garlic, whole & peeled
cracked black pepper
Fill a large pot with water and 2-3 heaping tablespoons of sea salt, bring to a boil. Add the potatoes and reduce heat to medium. Cook until tender – use a sharp knife to test. Drain and cool them for 5 minutes.
Line a large baking pan with aluminum foil, drizzle with olive oil. On a cutting board, place each potato under a spatula (or lunch plate would work), I use a heavy meat tenderizer from Williams Sonoma. Press down with even pressure – gently – smashing but not pulverizing.
Drizzle the potatoes generously with olive oil, sprinkle sea salt and black pepper over them. (I also put the garlic cloves that boiled with the potatoes on the sheet pan)
Heat oven to 450 degrees. Bake the potatoes for 18-20 minutes, remove, flip each one. Drizzle with more olive oil, sea salt and pepper. Bake for another 18-20 minutes. Remove the pan from oven, turn off heat. Top the potatoes with Gremolata (see recipe below) and place the pan back in the oven for 5 minutes and serve.
Zest from 1 orange, 1 lemon and 1 lime
1-2 garlic cloves minced
1 t sea salt
1 t coarse black pepper
red pepper flakes (to taste)
1/2-3/4 cup chopped parsley
I use a mezzaluna given to me by my lifelong BFF, to chop the parsley and garlic, having first place the citrus zest, salt and pepper under the parsley and garlic. Cover until ready to serve.