Grilled Red Snapper with Avocado-Papaya Salsa

by the Editors of Publications International, Ltd.

Browse the article Grilled Red Snapper with Avocado-Papaya Salsa

Grilled Red Snapper with Avocado-Papaya Salsa Photo
Grilled Red Snapper with Avocado-Papaya Salsa
Yield: Makes 4 servings
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Ingredients:
1
teaspoon ground coriander seeds

1
teaspoon paprika

3/4
teaspoon salt

1/8
to 1/4 teaspoon ground red pepper

1
tablespoon olive oil

4
skinless red snapper or halibut fish fillets (5 to 7 ounces each)

1/2
cup diced ripe avocado

1/2
cup diced ripe papaya

2
tablespoons chopped fresh cilantro

1
tablespoon fresh lime juice

4
lime wedges



Preparation:
1.
Prepare grill for direct grilling. Combine coriander, paprika, salt and red pepper in small bowl or cup; mix well.

2.
Brush oil over fish. Sprinkle 2-1/2 teaspoons spice mixture over fish fillets; set aside remaining spice mixture. Place fish on oiled grid over medium-hot heat. Grill 5 minutes per side or until fish is opaque.

3.
Meanwhile, combine avocado, papaya, cilantro, lime juice and remaining spice mixture in medium bowl; mix well. Serve fish with salsa and garnish with lime wedges.



Nutritional Information:
Serving Size: 1 snapper fillet with 1/4 of salsa
Sodium 559 mg
Protein 30 g
Fiber 2 g
Carbohydrate 5 g
Cholesterol 51 mg
Saturated Fat <1 g
Total Fat 9 g
Calories from Fat 37 %
Calories 221


This recipe appears in: Mexican