Ingredients
- Sweet fresh strawberries and luscious avocado provide a nice balance to
tangy jalapeño pepper, red onion, cilantro and lime. We love red snapper,
but salmon, swordfish or tuna filets work equally well here. Scoop up any
extra salsa with tortilla chips.
Serves 4
1 jalapeño pepper
2 cups strawberries, finely chopped
1/4 cup red onion, finely chopped
2 TB cilantro, finely chopped
1 tsp fresh lime juice
1/4 tsp sugar
1/4 tsp salt, or to taste
1 ripe avocado, diced
4 red snapper fillets (6–8 oz each), with skin
1 TB extra-virgin olive oil
1/2 tsp salt
11/2 TB finely grated fresh lime zest
Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeño and
then finely chop. In a bowl, stir together jalapeño, strawberries, onion,
cilantro, lime juice, sugar, salt and avocado.
Preheat grill.
Pat fish dry, then arrange, skin sides up, in one layer on platter. Brush
both sides of fish with the oil and sprinkle with the salt and lime zest.
Grill fish, skin side down, without turning, until just cooked through, 8 to
10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter.
Carefully remove skin. Serve with strawberryavocado salsa.
Cooking note: Salsa may be made several hours ahead and chilled, covered. If
making ahead wait to add the sugar, salt and avocado until ready to serve.
Nutrition Info
Per serving (323g-wt.): 300 calories (80 from fat), 9g total fat, 1.5g
saturated fat, 42g protein, 11g total carbohydrate (3g dietary fiber, 6g
sugar), 75mg cholesterol, 570mg sodium
Description
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