Grilled Red Snapper with Strawberry and Avocado Salsa
Serves 4
Time 15 min
We love red snapper, but salmon, swordfish or tuna fillets work equally well in this recipe. If you'd like to make the salsa ahead, simply wait to add the avocado until serving time and store the salsa, covered, in the refrigerator.
Special Diets:
Ingredients
- 1 jalapeño pepper, stemmed, seeded and finely chopped
- 2 cups strawberries, hulled and finely chopped
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon lime juice
- 1 avocado, diced
- 1/2 teaspoon fine sea salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon finely grated lime zest
- 4 (5- to 6-ounce) skin-on red snapper fillets
- 1/8 teaspoon ground black pepper
Method
In a medium bowl, stir together jalapeños, strawberries, onions, cilantro, lime juice, avocado and 1/4 teaspoon salt to make a salsa. Set aside.
Preheat grill to medium heat.
Combine oil and zest in a small bowl then brush all over fillets; season with salt and pepper.
Grill fillets, skin side down and without flipping, until just cooked through and crisp around the edges, 8 to 10 minutes.
Transfer to plates, remove and discard skin.
Top with salsa and serve.
Nutritional Info:
Per serving: 300 calories (120 from fat), 13g total fat, 2g saturated fat, 55mg cholesterol, 360mg sodium, 12g carbohydrates (6g dietary fiber, 5g sugar), 33g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 jalapeño pepper, stemmed, seeded and finely chopped
- 2 cups strawberries, hulled and finely chopped
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon lime juice
- 1 avocado, diced
- 1/2 teaspoon fine sea salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon finely grated lime zest
- 4 (5- to 6-ounce) skin-on red snapper fillets
- 1/8 teaspoon ground black pepper