Ingredients
Serves 4
- 2 medium red bell peppers, ribs and seeds removed, chopped
- 1 small ripe avocado, halved, pitted, peeled, and diced
- 1 jalapeno pepper (ribs and seeds removed for less heat, if desired), minced
- 1/2 small red onion, finely chopped (1/4 cup)
- 2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
- 1/4 cup fresh parsley leaves, chopped
- 1 tablespoon plus 1 teaspoon olive oil
- Coarse salt and ground pepper
- 4 skin-on red snapper fillets (about 5 ounces each)
Directions
- To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.
- In a large nonstick skillet, heat the remaining tablespoon oil over medium-high.
Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more. - Divide salsa evenly among four serving plates; top with snapper, skin side down. Garnish with lime wedges.
Per serving: 280 calories; 30 g protein; 14 g fat; 10 g carb; 5 g fiber.