Grilled Red Snapper With Strawberry Avocado Salsa
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 jalapeno pepper, stemed, seeded, and chopped
- 2 cups strawberries, finely chopped
- 1⁄4 cup red onion, finely chopped
- 2 tablespoons cilantro, fresh finely chopped
- 1 teaspoon lime juice, fresh
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon salt (to taste)
- 1 avocado, ripe diced
- 4 (6 -8 ounce) red snapper fillets, 6 to 8 oz, with skin
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons lime zest, fresh, finely grated
directions
- Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeno, then finely chop.
- In a bowl stire together jalapeno, strawberries, onion, cilantro, lime juice, sugar, salt, and avocado.
- Preheat grill.
- Pat fish dry, then arrange, skin sides up, in one layer on platter.
- Brush both sides of fish with the oil and sprinkle with salt and lime zest.
- Grill fish, skin side down, without turnning until just cooked through, 8 to 10 minutes.
- Transfer fish, skin sides up with a metal spatula to a platter.
- Carefully remove skin.
- Serve with Strawberry avocado salsa.
- Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead wait to add the sugar, salt and avocado until ready to serve.
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RECIPE SUBMITTED BY
Peggy L.
Rio Rancho, NM