Red Snapper with Salsa Verde

A delicious red snapper with salsa verde that is healthy for you and quite flavorful


6 fresh tomatillos, finely chopped
2 tbsp onion, “ “
2 serrano peppers, seeded and chopped
1 tbsp fresh cilantro, chopped
1 tsp lime zest
½ tsp sugar
¼ tsp salt
¼ tsp ground cumin
¼ tsp pepper
4 red snapper fillets
1 tbsp lime juice
½ avacodo, seeded, peeled and chopped
1 small red bell pepper, diced ¼ size



salsa: in a large bowl combine tomatillos, onion, peppers, cilantro, zest and sugar. Set aside.

Fish: Combine salt, pepper and cumin. Place fish in a baking dish and brush with lime juice. Sprinkle cumin mixture evenly over fish. Stir avocado into salsa. Spoon over fish. Sprinkle red bell pepper over fish. Bake uncovered at 450f until fish flakes easily. Allow 5 minutes per ½” thickness.

Tuna Nicoise Salad

Nearly all fish and shellfish contain traces of mercury.

This is a Sponsored Post written by me on behalf of All opinions are 100% mine.

Tuna is an excellent source of protein and contains good fats. Tuna can be a great source of nutrition for children as well. It is good to keep in mind that tuna does still contain elements that may be risky for pregnant women or very small children. It is best keep moderation when eating anything really.
Nearly all fish and shellfish contain traces of mercury. For most people, the risk from mercury by eating fish and shellfish is not a health concern. Yet, some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child’s developing nervous system. Pregnant women should stay away from fish that contains high levels of dangerous mercury such as Swordfish, Shark and Mackerel for example.

Sceintific studies have shown that Pregant women have cut out all types of fish for fear of toxins. The key is to kowing which fish contain the highest levels and eating the fish that has actual bebfits such as healthy tuna

Tuna Nicoise Salad


1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna

6 hard boiled eggs, peeled and either halved or quartered

10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper

2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces

3 small ripe tomatoes, cored and cut into eighths

1 small red onion, sliced very thin

8 ounces green beans, stem ends trimmed and each bean halved crosswise

1/4 cup sliced green bell peppers

1/4 cup niçoise olives

2 Tbsp capers, rinsed and/or several anchovies (optional)


*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.

1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.

2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.

3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter. Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.

4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.

5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

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