Florida Department of Agriculture and Consumer Services

Pan-Grilled Red Snapper with Avocado-Strawberry Salsa

Posted February 28, 2013 in Entrees, Snapper

Pan-Grilled Red Snapper with Avocado-Strawberry Salsa


  • 4 (6-ounce) red snapper fillets
  • 1 jalapeño pepper, finely chopped
  • 1 ripe avocado, diced
  • 2 cups strawberries, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon sugar
  • sea salt to taste
  • 1 tablespoon olive oil
  • 1 ½ tablespoons fresh lime zest
  • salt and pepper to taste


  1. Stir jalapeño, avocado, strawberries, onion, cilantro, lime juice, sugar and sea salt together in a bowl.
  2. Cover and set aside.
  3. Salsa may be made several hours ahead and chilled.
  4. When making ahead, add the sugar, salt and avocado when ready to serve.
  5. Preheat stovetop grill pan over high heat.
  6. Pat fillets dry, then brush both sides with the oil; sprinkle with the lime zest, salt and pepper.
  7. Lay fillets on grill pan skin side down and cook 4 to 5 minutes on each side, turning once, until cooked through.
  8. Transfer fillets skin side up to individual serving plates.
  9. Carefully remove skin; top with avocado-strawberry salsa.


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