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Low-Fat Roasted Cumin Snapper and Fresh Orange Salsa Recipe Low Carb



Servings: 4



1 medium orange, cut into 1/2-inch pieces (about 1 cup) or 1 cup fresh pineapple chunks or pineapple chunks packed in their own juice

1 small fresh jalapeno pepper, seeds and ribs discarded, minced

1/4 cup finely chopped radishes

1/4 cup snipped fresh cilantro

1 tsp sugar

1 teaspoon grated peeled gingerroot

2 tablespoons fresh lemon juice



Vegetable oil spray

4 red snapper or other mild fish fillets with skin (about 5 ounces each)

2 teaspoons ground cumin

1 teaspoon paprika

1/4 teaspoon salt


Nutrition Facts



4 Very Lean Meat

1/2 Fruit


Calories 169

    Calories from Fat 20

Fat 2g

    Saturated Fat 0.4g

Cholesterol 48mg

Sodium 210mg

Carbohydrate 9g

    Dietary Fiber 2g

    Sugar 6g

Protein 28g

Cooking Methods

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, stir together the salsa ingredients. Set aside.
  3. Lightly spray a nonstick baking sheet with vegetable oil spray. Rinse the fish and pat dry with paper towels. Place the fish on the baking sheet.
  4. In a small bowl, stir together the cumin, paprika and salt. Sprinkle over the fish.
  5. Spray lightly with vegetable oil spray.
  6. Bake for 18-20 minutes, or until the fish flakes easily when tested with a fork.
  7. To serve, place the fish on plates. Spoon the salsa on top or to the side of the fish.

Fun Facts / Cooking Tips


Juicy citrus salsa makes a great accompaniment for baked fish, as here, and for grilled chicken and pork, too.




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