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Snap Into Spring with Florida Snapper

March 9, 2011

By Ramsay, Bureau of Seafood and Aquaculture Marketing

Spring is in the air! Bask in the Florida sunshine and delight in the tasty bounties of the Gulf.

Red snapper is one of Florida’s premium seafood choices now available in seafood markets and restaurants. The delicious mild-tasting, firm-textured fish can be prepared a variety of ways: grilled, broiled, poached, baked, fried or steamed.

Enjoy pan-broiled snapper with a fresh salad for a healthy, easy-to-prepare dinner. It does not take long for seafood to cook – and the less flavoring you add – the less you “mess with it” – the better it tastes!

Take your family for a drive to the coast and play in the sand and surf. On your way home, dine on a red snapper entrée at one of Florida’s seafood restaurants or purchase the fresh fish from one of Florida’s seafood retailers and prepare dinner at home – a treat for everyone!

Try this easy recipe and find more recipes here.

Florida Pan-Grilled Red Snapper with Avocado-Strawberry Salsa


  • 1 Florida jalapeño pepper, finely chopped
  • 1 ripe Florida avocado, diced
  • 2 cups Florida strawberries, finely chopped
  • 1/4 cup Florida red onion, finely chopped
  • 2 tablespoons Florida cilantro, finely chopped
  • 1 teaspoon fresh Florida lime juice
  • 1/4 teaspoon sugar
  • sea salt, to taste
  • 4 6-ounce Florida red snapper fillets
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons fresh Florida lime zest
  • salt and 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 4-5 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.

Yield 4 servings

Nutritional Value Per Serving

Calories 440, Calories From Fat 117, Total Fat 13g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 63mg, Total Carbohydrates 40g, Protein 37g, Omega 3 Fatty Acid 0.06g

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