Ingredients:
- 1 lb of frozen skinless red snapper fillets, 1/2 to 3/4 inch thick (I used fresh grouper from Kroger instead)
- 1 ripe avocado, halved, seeded, peeled, and chopped
- 2 Tablespoons, finely chopped red onion
- 1 Tablespoon snipped fresh cilantro
- 1 Tablespoon lime juice
- 1/4 teaspoon sea salt
- 2 Tablespoons Olive Oil
- Black Pepper
Preparation:
- Thaw fish, if frozen. For salsa, in a small bowl combine next five ingredients (through salt).
- Rinse rish; pat dry. Cut into four serving size pieces, if necessary. Measure thickness of fish. Sprinkle with additional salt and pepper. IN an extra large skillet heat oil over medium high heat. Add fish; cook 4-6 minutes per 1/2 inch thickness or until fish flakes easily, turning once. Top fish with salsa.
Makes 4 servings (1 fillet, 1/4 cup salsa each).
