- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 servings
Ingredients
1 cup vegetable broth
1 orange, zested
1 tablespoon minced garlic
1 small onion, sliced
1 packet Baja Citrus Marinade (recommended: McCormick)
4 (4-ounce) red snapper fillets
For the bean salad:
1 (15-ounce) can low-sodium black beans, drained
3/4 cup prepared pico de gallo
1/2 cup diced tri-peppers
2 tablespoons Caesar dressing
2 tablespoons freshly chopped cilantro leaves
Directions
- In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
- Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
- Carefully remove the snapper from skillet.
- For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.
