Farm Report

Red Snapper with Corn & Black Bean Salsa



  • Red Snapper Fillets:
  • 2 tablespoons olive oil
  • 4 (6 ounce) red snapper fillets
  • Salsa:
  • 1 cup corn
  • 1 cup black beans, rinsed and drained
  • 5 radishes, chopped
  • 1 small green bell pepper, chopped
  • ½ cup chopped red onion
  • 1 tablespoon minced jalapeno
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lime juice


  1. In a large bowl, combine salsa ingredients then season with salt and pepper; cover salsa with plastic wrap then set aside at room temperature.
  2. For red snapper fillets, heat 2 tablespoons oil in a large nonstick skillet that is set over high heat.
  3. Add red snapper fillets and cook for about 3 minutes per side, until browned and crisp.
  4. Transfer red snapper to serving plates and serve with salsa.


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