Recipe - Pan-Seared Red Snapper On Corn Chili And Grapefruit

500 g Roma tomatoes; finely minced
2 Handfuls rocket leaves
One half cup Olive oil
1 Shallot; chopped
2 Cloves garlic; minced
Juice and zest of 1 lemon
1 tablespoon Drained capers; minced
50 g Kalamata olives; stoned and
chopped
4 180 g. salmon fillets; skin
removed
Lemon wedges

Combine the minced tomatoes, rocket leaves, olive oil, shallots, garlic,
lemon juice and zest, capers and olives in a mixing bowl and toss well.
Season to taste with salt and pepper if desired. Set aside. (The acidic
ingredients will wilt the rocket leaves).

Preheat a grill pan or griller and season the salmon with salt and pepper.
Place the salmon fillets in the griller or grill pan and cook over a high
heat until the fish is well seared, about 4 minutes. Turn the fish
carefully and cook the other side for 1 minute.

Transfer the fish to warmed plates and spoon over the rocket salsa. Garnish
with lemon wedges.

Converted by MC_Buster.

Per serving: 1988 Calories (kcal); 146g Total Fat; (66% calories from fat);
140g Protein; 28g Carbohydrate; 354mg Cholesterol; 1295mg Sodium Food
Exchanges: 0 Grain(Starch); 19 Lean Meat; 5 Vegetable; 0 Fruit; 24
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.