Healthy Eating
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  • Northeast Wisconsin
  • November 2010
Written by 

Red Snapper with Strawberry Avocado Salsa


2 c. strawberries

4 6-oz. red snapper fillets, with skin

1/4 c. red onion, chopped

1 T. olive oil

1 1/2 tsp. lime zest

1 T. lime juice

1 jalapeno pepper, minced

1/4 c. fresh cilantro, chopped

1 avocado, peeled, pitted and diced


In a bowl, combine jalapeno, strawberries (finely chopped), red onions, cilantro, lime juice, and avocado and toss gently.

Heat grill. Brush both sides of fish with olive oil. Sprinkle fish with lime zest. Grill fish, skin side down, without turning until cooked through; about 8-10 minutes. Transfer fish, skin side up, and remove skin carefully. Serve with strawberry salsa on top and a side salad (optional)! Enjoy!

Nutrition Facts (per serving):

Preparation Time: 10 Minutes

Difficulty: Easy | Portion: 4 Servings

Calories 318

Total Fat 14g

Saturated Fat 2g

Cholesterol 63mg

Sodium 116mg

Total Carbohydrates 11g

Dietary Fiber 4g

Protein 37g 

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