The ABC's of Cooking with Lynn Fredericks
author of Cooking Time Is Family Time

 F is for Fish
Steamed Snapper with a Caribbean Salsa

Adapted from Lynne Fredericks' Cooking Time is Family Time.

Yield: 4 servings

This is 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 Salsa:

  • 1 14-ounce can black beans
  • 1 14-ounce can corn
  • 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
For the Snapper:
  • 4 8-ounce snapper fillets
  • 1 Tablespoon oil
  • Salt & pepper to taste

Special equipment: bamboo steamer

To 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 mixing bowl.

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 chips.

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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