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Florida Red Snapper with Avocado-Strawberry Salsa

Florida Red Snapper with Avocado-Strawberry Salsa
Yield 4 servings


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.

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