Pan-Grilled Red Snapper with Avocado-Strawberry Salsa

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

Avocado-Strawberry Salsa:
1 jalapeño pepper, finely chopped
1 ripe avocado, diced
2 cups strawberries, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon fresh lime juice
1/4 teaspoon granulated sugar
Sea salt, to taste

Pan-Grilled Red Snapper:
4 (6 ounces each) red snapper fillets
1 tablespoon olive oil
1 1/2 tablespoon fresh lime zest
Sea salt and freshly ground black pepper, to taste

Cooking Directions:

1. For Avocado-Strawberry 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. When making ahead, add the sugar, salt and avocado when ready to serve.
2. For Pan-Grilled Red Snapper: 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.
3. Transfer fillets skin side up to individual serving plates. Carefully remove skin; top with avocado-strawberry salsa.

Makes 4 servings.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.