Pan-Grilled Red Snapper with Avocado-Strawberry Salsa
Yields 4 servings
- 1 jalapeño pepper, finely chopped
- 1 ripe avocado, diced
- 2 cups strawberries, finely chopped
- ¼ cup red onion, finely chopped
- 2 tablespoons cilantro, finely chopped
- 1 teaspoon fresh lime juice
- ¼ teaspoon sugar
- sea salt, to taste
- 4 6-ounce red snapper fillets
- 1 tablespoon olive oil
- 1 ½ tablespoons fresh lime zest
- salt and pepper to taste
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 4-5 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.
*Recipe and image courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services.
About Chef Justin Timineri:
As the official State Chef of Florida, Justin Timineri is a proponent of Fresh From Florida commodities. A champion of locally-grown produce and fresh Florida harvested seafood, Timineri’s recipes are deep on invigorating, Sunshine State flavors, while embracing a healthy and well-balanced diet. To read more, click here.