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Seared Snapper With Sauteed Bok Choy, Pineapple & Black Cumin

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Quick and easy

Quick and easy

Quick and easy

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 pineapple, 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 Tablespoon oil and season with salt and pepper.

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

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

Stir 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
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