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Nutrition Facts
Serving Size 210 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 100
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 130 mg 5%
Total Carbohydrate 38 g 13%
Dietary Fiber 14 g 56%
Sugars 2 g
Protein 30 g
Vitamin A 35% Iron 6%
Vitamin C 130% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Snapper With Sweet Corn Salsa

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb Scarlet Snapper Fillets
4 Tbsp lime, juiced
2 Tbsp olive oil
1 Tsp McCormick Chipotle Chili Powder
1/4 Tsp salt
4 corn, shucked and cut
1 cup(s) sweet onion, chopped
1 cup(s) poblano pepper, chopped
2 Tsp garlic, minced
1/4 cup(s) cilantro, chopped
1/8 Tsp black pepper
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Lay fish on a baking sheet, skin-side down.
Blend 2 tablespoons of lime juice with oil and chili powder.
Drizzle over tops of fish; turn to coat.
Season with salt and set aside 10-20 minutes.
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed. Oil grill grate.
Meanwhile, cut kernels from ears with a sharp knife.
Place fillets on grill grate, skin-side up, 4 inches above medium heat.
Cook 5 minutes; turn fillets over carefully and cook 5 minutes longer, or until color turns from translucent to white.
Cut each fillet into 2 portions.
While fish cooks, heat 1 tablespoon oil in a large, nonstick skillet over medium heat.
Sauté onion and pepper 5 minutes or until crisp-tender. Add corn and garlic; cook 1 more minute.
Remove from heat; stir in remaining lime juice and cilantro.
Season with salt and pepper.



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