Serves six.

This healthy recipe sticks to the basics with fresh, wholesome ingredients and red snapper, which is a moderately lean fish.


  • 2 pounds skinless red snapper fish fillets
  • salt and pepper to taste
  • flour for dusting
  • 6 tablespoons olive or canola oil
  • 1 red onion, minced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1/2 cup jicama, julienne cut
  • 1/2 cup carrots, julienne cut
  • 1/2 cup leeks, julienne cut
  • 1/2 cup celery, julienne cut
  • 2 tablespoons teriyaki or soy sauce
  • 2 tablespoons cilantro, chopped


  • Cut fillets into serving-size portions. Season fish with salt and pepper. Dust with flour and sauté in 3 tablespoons of oil until lightly browned on both sides. Remove from pan and set aside.
  • Meanwhile, heat remaining oil in a skillet and sauté onion and garlic over low heat for 1 minute. Stir in curry powder. Add vegetables and sauté over high heat for 1 minute.
  • Place vegetables in a baking dish. Add teriyaki and cilantro and a dash of salt. Top with fish. Bake at 350°F for 5 to 7 minutes. Serve immediately.

Excerpted from Hooked on Seafood: A Compilation of Texas’ Best ©2007 by Annette Reddell Hegen.