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Red Snapper with Roasted Corn Salsa

Thursday, October 25th, 2012

Red Snapper with Roasted Corn Salsa

Healthy Red Snapper with avocado corn salsa via Linda Wagner blog

One of the easiest things you can do to ramp up your weight loss is reduce your intake of animal protein. Before you start freaking out, I’m not saying you have to stop eating meat…I’m simply saying reduce your intake, especially red meat. Lean meats like free-range eggs and fish are much easier to digest and will help you lose weight more quickly. You all know that I LOVE eggs, but my second favorite source of protein is wild caught fish (I’ve talked about the nutritional significance of wild-caught fish here). If you’re ready to make the switch, here is a super simple recipe that tastes great and is great for you!

For the roasted corn salsa you’ll need:

  • kernels from 3 ears of roasted corn
  • 1 pint cherry or grape tomatoes, cut into quaters
  • 1/4 red onion, diced
  • 1/4 – 1/2 jalapeno, diced
  • 1 whole avocado, diced
  • 2 Tbs freshly minced cilantro
  • juice of 2-3 limes
  • sea salt and fresh black pepper to taste
  • 1 dropper of NuNaturals Stevia

Cook your shucked corn on the grill until slight grill marks appear, turning every 1-2 mins until evenly cooked (note: for this recipe it’s better to under cook your corn then overcook!). Let the corn cool down for a few minutes until it’s cool enough to handle. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.

Then place all remaining ingredients into your large mixing bowl and toss until well combined. Adjust salt, pepper, and lime to taste. Let sit for about 10-15 mins to let the flavors combine. 
Healthy Red Snapper with avocado & roasted corn salsa via Linda Wagner blog

For the fish you’ll need:

  • 2 wild caught Red Snapper fillets, about 6-8oz each
  • sea salt, garlic powder, & fresh cracked pepper to taste

Simply season the fillets generously and Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.

Top your fillets with a generous portion of corn salsa and be prepared for a taste explosion!!

Healthy Red Snapper with avocado & roasted corn salsa via Linda Wagner blog

I know a lot of people say they don’t like fish but my guess is that they just don’t know how to prepare it! I used to feel the same until I tasted great recipes like this one. Try it, I promise you won’t be disappointed!! Good tasting, good for you, and good for your waist line…it’s a must try!

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arugula avocado cellulite cleansing corn dairy-free Detox 4 Women dinner easy recipes fish gluten-free hot body paleo real food recipes stevia sugar free time savers tomatoes vegetarian weight loss wellness

About Linda

3 Responses to “Red Snapper with Roasted Corn Salsa”

  1. Anonymous October 26, 2012 at 9:58 am #

    Looks very good – what did you dress the arugula with on the side?

  2. Anonymous October 26, 2012 at 10:10 am #

    Lisa Alexander Palka just a simple vinaigrette dressing called Garlic Expressions!!

  3. HauteHealthy October 26, 2012 at 3:40 pm #

    I love this post- I am a pescatarian (have been for a year) and it’s worked out great for me. I eat eggs and fish, but no chicken, beef, pork, etc. I feel healthy and great. I wish more people would consider a pescatarian lifestyle!

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