Blackened Snapper with Avocado Salsa

Here’s what I used, you could really use anything.

5 avocados, peeled pitted and chunked (you know how to do that, right?  If not look here)

2 cucumbers, peeled seeded and chopped

5 med. tomatoes, seeded and chopped

1 jalapeno, ribs and seeds removed very small dice

1/3 of a red onion very small dice

juice of 1 lemon

1/2 tablespoon of salt

2 tablespoons extra virgin olive oil

Combine all ingredient and toss gently.  Cover and refrigerate – don’t make this too far in advance, the avocados oxidize pretty quickly even though you have lemon juice on them (some parsley or cilantro would have made this even better).

4 snapper filets -I used frozen that I thawed in some lukewarm water.

Caribbean jerk seasoning

Heat your grill pan, that’s been sprayed with non stick spray, till it’s very, very hot.

Liberally sprinkle the jerk seasoning on one side and when the grill is smoking hot, put the filets on the pan, spiced side down.

Sprinkle the jerk seasoning on the other side and allow too cook till the proteins release from the pan.  (The time will depend on how thick your filets are.  Ask your fish monger for a recommendation, or look on the package if you bought frozen.  Mine took about 7 minutes for the first side and then just a couple on the second side, once it’s flaky, it’s done.)

I put a bit of tossed salad on the plate, the fish filet on top and then the avocado mixture on top of that.   Drizzle a bit of olive oil over the top and add a pinch of salt and pepper if necessary.

Getting fresh fish is a little difficult around here.  Most of it has been previously frozen.  I bought frozen snapper because it was on sale, thawed it and grilled it.  I was really pleasantly surprised at how yummy the fish was.  Fresh is always best, but if you can’t get it… this ain’t half bad.Similar Posts:

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