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Pan Grilled Florida Red Snapper with Strawberry & Avocado Salsa
INGREDIENTS
4 (6-ounce) Florida red snapper fillets
1 ripe Florida avocado, diced
2 cups Florida strawberries, finely chopped
1 jalapeño pepper, finely chopped
¼ cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon fresh lime juice
1 ½ tablespoons fresh lime zest
¼ teaspoon Florida sugar
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
PREPARATION
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. 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 to 5 minutes on each side, turning once, until cooked through. Transfer fillets skin side up to individual serving plates. Carefully remove skin; top with avocado-strawberry salsa.
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