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Time Is Family Time
Snapper with a Caribbean Salsa
Lynne Fredericks' Cooking Time is Family Time.
a very delicious and nutritious way to eat snapper or any white fish.
The recipe was developed for my third grade class focusing on legumes
and the fish-based diet model of the Caribbean. The snapper, served
with the festive salsa, was a big hit with the children. The beans provide
added protein and iron. As for the vegetables and fruit, they impart
plenty of fiber and an array of vitamins. Add some baked corn chips
and this meal has it all!
For the Snapper:
- 1 14-ounce can black beans
- 1 14-ounce
- 1 medium red onion
- 2 plum tomatoes
- 1 red bell pepper
- 1 ripe mango
- 1 bunch cilantro
- 4 limes
- 3 ounces pineapple juice, or to taste
- Kosher salt to taste
- 4 8-ounce
- 1 Tablespoon
& pepper to taste
equipment: bamboo steamer
make the salsa:
1. Have the children help you open the cans. Parents should lift out and
discard the sharp-edged lids. Strain the beans and corn in a
colander and rinse well. Then place them in a large mixing bowl.
2. Older children can help dice the onion, tomatoes, red pepper and mango.
It is important to supervise them, making sure they keep their fingertips
curled under and away from the blade. Transfer diced ingredients to the
3.Meanwhile, little ones can help clean and dry the herbs, then pluck off
the cilantro leaves from their stems and add to the mixing bowl. Then they
can begin squeezing the limes with a juicer into a measuring cup or right
into the bowl, squeezing with their hands. Make sure they get every bit of
juice squeezed out -- or use more limes!
4. When the diced ingredients have been added along with the lime juice and
cilantro, add the pineapple juice to taste, with kids mixing well with wooden
spoons. Add salt to taste, seasoning with more salt and drops of pineapple
juice as necessary. Serve with steamed fish -- and as a dip with tortilla
To cook the snapper:
1. . Prepare the bamboo steamer and oil each chamber so the fish will not
stick. Transfer fillets with a long-handled spatula, skin side down, into the
steamer chambers. Cover steamer and cook approximately 6 minutes, or until
fish is cooked through and opaque and flaky. Parents should open the
steamer with an oven mitt and tongs.
2. Serve immediately with Caribbean salsa. Some children will not want the
salsa on the fish; it can be served on top or on the side.
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