Monday, June 22, 2009

Grilled Snapper with Avocado-Strawberry Salsa

Pan-Grilled Snapper with Avocado-Strawberry Salsa
Yield: 4 servings (recipe is easily halved)

1 jalapeño pepper, finely chopped
1 ripe avocado, diced
2 cups strawberries, finely diced (for 2 servings I used about 3/4 cup)
1/4 cup red onion, finely diced
2 tablespoons cilantro, finely chopped
1 teaspoon fresh lime juice (in addition I offer extra lime slices)
1/4 teaspoon sugar (I omit)
sea salt to taste

4 6-ounce snapper fillets
1 tablespoon olive oil
1 1/2 tablespoons fresh lime zest

For the salsa:
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.

Note: If making ahead, add the sugar, salt and avocado just before serving.

To cook the fish:
Preheat stove-top grill pan over high heat. Pat fillets dry then brush both sides with the oil; sprinkle with the lime zest. Lay fillets on grill pan skin side down and cook 4-5 minutes on each side, turning once, until cooked through.

Transfer fillets to serving plates and top with avocado-strawberry salsa.

Nutritional Value Per Serving: Calories 440, Calories From Fat 117, Total Fat 13g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 63mg, Total Carbohydrates 40g, Protein 37g, Omega 3 Fatty Acid 0.06g

Recipe adapted from the Florida Department of Agriculture.

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