Pan-Grilled Red Snapper with Avocado-Strawberry Salsa

Pan-Grilled Red Snapper with Avocado-Strawberry Salsa

Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 4 Servings • 20 Min. Prep Time • 10 Min. Cook Time
Ingredients
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

Directions:

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.