Simply Scratch · by Laurie McNamara
Grilled Red Snapper with Warm Fiesta Olive Topping
NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 89%
CARBS 34G32% OF CAL
9G FIBER20G OTHER5G TOTAL SUGAR
FAT 13G27% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled red snapper topped with a warm medley of corn, black beans, tomatoes, and olives. A bright, flavorful fish dish ready in under 40 minutes.
mainamericanfish🍳 skillet🔥 oven♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon olive oil
- 2 cloves fresh garlic (finely chopped)
- ½ cup diced red onion
- 1½ cups cherry tomato halves
- 1 (15 ounce) can black beans (rinsed and drained)
- 3/4 cup sweet yellow corn (thawed if frozen)
- 1 (5 ounce) jar Olives (fiesta olive if possible, drained and sliced in half)
- ½ teaspoon ground cumin
- 1 tablespoon minced fresh cilantro (plus more for serving)
- kosher salt (to taste)
- 24 ounces red snapper fillets
- extra light olive oil
- 3 dashes cumin
- 3 dashes chili powder
- 3 dashes smoked paprika
At a glance
PER SERVING · TIME 35M
CAL 21%·PRO 89%
CARBS 34G32% OF CAL
9G FIBER20G OTHER5G TOTAL SUGAR
FAT 13G27% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 944mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1109mg
- Calcium
- 141mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 944MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.