Red Snapper Recipe

Paleo Red Snapper Recipe with Avocado Salsa

This red snapper recipe is Paleo made easy!  You can literally pull this off in 30 minutes or less.  

I used red snapper but you could also try it with halibut or cod fish if you prefer.  Grilling Romaine lettuce was a first for me and it did not disappoint.  My husband and I joked about opening a restaurant of our own based on this recipe!  Oh wait…maybe we weren’t joking, lol.

Red Snapper with Avocado Salsa

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Servings: 2

Calories:

Ingredients

• 2 to 4 Fresh or frozen red snapper fillets
• Ripe avocado halved, seeded, peeled, and chopped
• 2 Tbsp. chopped red onion
• 1 Tbsp. cilantro
• 1 Tbsp. lime juice
• 1/4 tsp. sea salt
• 2 Tbsp. olive oil

Instructions

• Thaw fish fillets if frozen.
• Prepare salsa in a small bowl by combining the next five (5) ingredients.
• Rinse fillets and pat dry.
• Cut into manageable serving size pieces.
• Sprinkle with salt and pepper.
• Heat olive oil over medium-high heat in an extra large skillet.
• Add fish, flesh side down and cook 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily, turning once.
• Top fish with avocado salsa and serve.

Notes

May substitute with cod fish or halibut if preferred.

Adapted from Paleo Recipes

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 Grilled Romaine

Ingredients

• 1/3 cup lemon juice
• 3 Tbsp. olive oil
• 2 cloves garlic, chopped
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 2 hearts Romaine lettuce, washed & dried – cut in half lengthwise

Directions

1. In a Mason jar combine lemon juice, olive oil, garlic, salt & pepper.  Cover and set aside.  Lightly brush or drizzle the cut sides of lettuce with additional oil.
2. Grill lettuce, cut sides down and covered over medium-high heat 1 to 3 minutes or until lettuce is slightly wilted.  DO NOT OVER COOK!
3. Drizzle lettuce halves with vinaigrette.