Enjoy fresh red snapper and Plant City strawberries together with this tasty recipe.
4 (6-ounce) red snapper fillets
1 ripe avocado, diced
2 cups strawberries, finely chopped
1 jalapeño pepper, finely chopped
¼ cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon fresh lime juice
1 ½ tablespoons fresh lime zest
¼ teaspoon sugar
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
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. 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. Transfer fillets skin side up to individual serving plates. Carefully remove skin; top with avocado-strawberry salsa.
Recipe Courtesy of Fresh from Florida