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Pan-Grilled Red Snapper with Avocado-Strawberry Salsa
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 20 Min.
Cook Time: 10 Min.
What you need:
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1 jalapeño pepper, finely chopped
1 ripe avocado, diced
2 c. strawberries, finely chopped
1/4 c. red onion, finely chopped
2 Tbsp. cilantro, finely chopped
1 tsp. fresh lime juice
1/4 tsp. sugar
sea salt, to taste
4 (6-oz. ea.) red snapper fillets
1 Tbsp. olive oil
1 1/2 Tbsp. fresh lime zest
salt and pepper to taste
What to do:
1. Stir jalapeño, avocado, strawberries, onion, cilantro, lime juice, sugar and sea salt together in a bowl. Cover and set aside. Salsa may be made several hours ahead and chilled. When making ahead, add the sugar, salt and avocado when ready to serve.
2. Preheat stovetop grill pan over high heat. Pat fillets dry then brush both sides with the oil; sprinkle with the lime zest, salt and pepper. Lay fillets on grill pan skin side down and cook 4-5 min. on each side, turning once, until cooked through.
3. Transfer fillets skin side up to individual serving plates. Carefully remove skin; top with avocado-strawberry salsa.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
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