Prep 45 mins
Cook 10 mins
Sweet fresh strawberries and lucscious avocado provide a nice balance to tange jalapeno pepper, red onion, cilantro and lime. We love red snapper, but salmon, swordfish, or tuna filets works equally well here. Scoop up any extra salsa with tortilla chips. (Taken from www.wholefoodsmarkets.com)
- 1 jalapeno pepper, stemed, seeded, and chopped
- 2 cups strawberries, finely chopped
- 1⁄4 cup red onion, finely chopped
- 2 tablespoons cilantro, fresh finely chopped
- 1 teaspoon lime juice, fresh
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon salt (to taste)
- 1 avocado, ripe diced
- 4 (6 -8 ounce) red snapper fillets, 6 to 8 oz, with skin
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons lime zest, fresh, finely grated
- Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeno, then finely chop.
- In a bowl stire together jalapeno, 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 salt and lime zest.
- Grill fish, skin side down, without turnning 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 Strawberry avocado 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.
Delicious salsa! Red snapper wasn't available, so I used wild rock cod%u2014I was told that it is the West Coast version of red snapper. The fish was skinned and it turned out fine. I will definitely make this again, perhaps with the other fish suggested.