- 2 large grapefruit, sectioned
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon olive oil
- 1 lemon, juiced
- Salt and fresh ground pepper
- Four 6-ounce red snapper fillets
- 1 teaspoon canola oil
- 2 Haas avocados, peeled, seeded and cut into 1/4-inch dice
- 4 fillets red snapper
- Chopped cilantro
Dice the grapefruit sections, and toss with the chopped red onion, and jalapeño. Drizzle with olive oil, lemon juice, and set aside in the fridge.
Season the fillets with salt and pepper. Brush the bottom of a non-stick skillet with the canola oil, and set over medium-high heat. Place the fillets, skin side down, into the pan, and cook until the skin is crispy between 3 and 4 minutes. Flip the fish over and cook until the fish can flake, another 1 to 2 minutes.
Pull your salsa out of the fridge, add your avocado and cilantro, toss and check the seasoning. Use a ladle to put about 2 ounces of sauce on each serving plate. Place the fillet on top and serve.