Blackened Snapper over Basil Yogurt Puree
My Blackened Snapper over Basil Yogurt Puree is a well composed dish that balances spice with a cool vibrant puree.
Servings 6 people
Calories 240kcal
Ingredients
Tomato Coulis
- 1 Pint Cherry tomatoes halved
- 1/4 Whole Yellow onion
- 2 Cloves Garlic minced
- 2 Tsp Olive oil
Corn Pea Vegetables
- 8 Ounces Frozen corn
- 8 Ounces Frozen peas
- 2 Cloves Garlic minced
- 1/4 Whole Yellow onion diced
- 2 Tsp Olive oil
Blackened Snapper
- 12 - 16 Ounces Snapper divided into 4 - 6 oz filets
- 2 Tbsp Cajun seasoning
- 1 Tbsp Smoked Paprika
- 2 Tsp Olive oil
Basil Yogurt Puree
- 1 Box Basil pureed in blender
- 1 Quart Fat-free Greek yogurt
Instructions
Tomato Coulis
- Place the tomatoes, onions and garlic in a sauté pan with the olive oil on medium heat. Cook down for about 15 minutes. Set aside.
Corn Pea Vegetables
- Add the corn, peas, onion and garlic to a sauté pan with the olive oil and cook on medium heat. Cook for 8 - 10 minutes.
Basil Yogurt Puree
- Blend the basil in a blender. Pour into a bowl with the yogurt and mix well. Set aside.
Blackened Snapper
- Heat a cast iron skillet with the olive oil.
- Meanwhile, liberally apply the seasoning to both sides of the snapper. Add to pan when oil is shimmering. Cook 3 - 4 minutes per side.
- Remove from pan and let rest for 1 - 2 minutes.
- To serve, place a generous amount of the basil puree on the plate.
- Next, top with the corn and peas. Follow that with a piece of the blackened snapper. Finish the plating by topping with the tomato coulis. Enjoy!
Notes
Nutrition is an estimate per serving (assumes about half the yogurt purée), calculated from the ingredients.
Nutrition
Calories: 240kcal | Carbohydrates: 20g | Protein: 25g | Fat: 6g