Seared Snapper With Sauteed Bok Choy, Pineapple & Black Cumin

Prep Time:
15 minutes
Cook Time:
18 minutes
4 servings

Good News


4(4 oz. fillets) snapper,

3Tbsp.canola oil, divided,

1 tsp.salt,

1Tbsp.chopped garlic,

1/2onion, sliced,

1bunch baby bok choy, quartered,

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

1lime, juiced, cumin seeds,



1Preheat a medium sauté pan to Medium-High. Brush fish with 1 Tablespoon oil and season with salt and pepper.

2Place salmon in hot pan, sear about 5 minutes, flip, and sear other side. Remove from pan and set aside.

3In same pan, add remaining oil, garlic, onion and bok choy; sauté 5 minutes. Add pineapple, lime juice and black cumin seeds; cook 3 minutes.

4Stir in butter until melted. Serve on top of fish.

Nutritional Information

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

Copyright 2001-2015, H-E-B