Grilled Red Snapper With Avocado Papaya Salsa Recipe
Ingredients
| Ground coriander | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| 4 skinless red snapper or halibut fish fillets (5 to 7 ounces each) | ||
| Ripe avocado | 1/2 Cup (16 tbs), diced | |
| 1/2 cup diced ripe papaya | ||
| Cilantro | 2 Tablespoon, chopped | |
| Lime juice | 1 Tablespoon | |
| Lime wedges | 4 | |
Directions
Prepare grill for direct grilling.
Combine coriander, paprika, salt and red pepper in small bowl or cup; mix well.
Brush oil over fish.
Sprinkle 2 1/2 teaspoons spice mixture over fish fillets; set aside remaining spice mixture.
Place fish, skin side down, on oiled grid over medium-hot heat.
Grill 5 minutes per side or until fish is opaque.
Meanwhile, combine avocado, papaya, cilantro, lime juice and reserved spice mixture in medium bowl; mix well.
Combine coriander, paprika, salt and red pepper in small bowl or cup; mix well.
Brush oil over fish.
Sprinkle 2 1/2 teaspoons spice mixture over fish fillets; set aside remaining spice mixture.
Place fish, skin side down, on oiled grid over medium-hot heat.
Grill 5 minutes per side or until fish is opaque.
Meanwhile, combine avocado, papaya, cilantro, lime juice and reserved spice mixture in medium bowl; mix well.
Chef
