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Seared Snapper With Sauteed Bok Choy, Pineapple & Black Cumin
Prep Time:
15 minutes
Cook Time:
18 minutes
4 servings

4 (4 oz. fillets) snapper

3 Tbsp. canola oil, divided

1 tsp. salt

1 Tbsp. chopped garlic

1/2 onion, sliced

1 bunch baby bok choy, quartered

1 (20 oz. can) pineapple chunks, rinsed & drained (or 1 fresh pineappl
e, cut into 1/2-inch cubes)

1 lime, juiced

1 Tbsp. black cumin seeds

1 Tbsp. butter


Preheat a medium sauté pan to Medium-High. Brush fish with 1 Ta
blespoon oil and season with salt and pepper.
Place salmon in hot pan, sear about 5 minutes, flip, and sear other si
de. Remove from pan and set aside.
In same pan, add remaining oil, garlic, onion and bok choy; saut&eacut
e; 5 minutes. Add pineapple, lime juice and black cumin seeds; cook 3
Stir in butter until melted. Serve on top of fish.

Nutritional Information

Calories: 260, Total Fat: 11g, Saturated Fat: 2g, Sodium: 240mg, Carbo
hydrates: 26g, Dietary Fiber: 4g, Protein: 19g


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