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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 cilantro
1 teaspoon lime juice
1 ripe avocado, peeled, pitted and diced
Salt and pepper to taste
1 tablespoon extra virgin olive oil
1 1/2 tablespoons finely grated lime zest
4 (5- to 6-ounce) skin-on red snapper fillets

Description

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.

Wholefoods