Grilled Red Snapper with Avocado-Papaya Salsa the Editors of Publications International, Ltd.
Grilled Red Snapper with Avocado-Papaya Salsa
Makes 4 servings
|1||teaspoon ground coriander seeds|
|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|
- Prepare grill for direct grilling. Combine coriander, paprika, salt and red pepper in small bowl or cup; mix well.
- 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.
- 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.
|Serving Size:||1 snapper fillet with 1/4 of salsa|
|Saturated Fat||<1 g|
|Total Fat||9 g|
|Calories from Fat||37 %|
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