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Peppadew® Peppers Recipe

Red Snapper & Peach Salsa Recipe with PEPPADEW® Piquanté Peppers


Peach PEPPADEW® Salsa:
6-8 PEPPADEW® Sweet Piquanté Peppers Mild Whole, chopped
1 ripe peach, peeled and chopped
½ lime, juiced
1 Tb. flat leaf parsley, chopped
1 Tb. red onion, chopped
1 Tb. celery, chopped
pinch kosher salt and ground black pepper

For the Fish:
2 (6-8 oz) Red Snapper fillets (or any other light, white fish)
pinch kosher salt and ground black pepper
1 Tb. olive oil
1 Tb. unsalted butter

Additional Info
  • Serves 2


Prepare the salsa: combine all ingredients in a small bowl. Refrigerate until ready to use.
Heat a non-stick skillet to medium/high and add butter and olive oil. Sprinkle fillets with a pinch of salt and pepper. Add fillets to hot pan. Cook about 2 minutes, then flip (the edges should be crispy). Reduce heat to medium so they don’t scorch. Cook another 2 minutes on the other side, then remove and serve with the salsa.

If a little extra, tasty crunch (and height) is desired to your dish, try some of these tortilla strips:
Place 1 flour tortilla flat on a cutting board and, using your chef’s knife, slice it into thin strips.
Heat 1 Tb. olive or vegetable oil in a small non-stick skillet over medium/high heat.
Place strips in pan and allow them to brown, turning periodically, until crisp.
Top your fish with these tasty strips.

Posted by: Nicole Coudal from My Delicious Blog

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