Snapper with Pomelo-Avocado Salsa

This Snapper with Pomelo-Avocado Salsa is flavorful and delicious.

Snapper with Pomelo-Avocado Salsa
Serves 4
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  1. 2 cups coarsely chopped pomelo segments
  2. 1 cup chopped avocado
  3. 1/3 cup chopped toasted pecans
  4. 2 tablespoons finely diced red onion
  5. 2 tablespoons red wine vinegar
  6. 1 tablespoon minced jalapeño pepper
  7. ¼ teaspoon crushed red pepper
  8. 1/3 cup plus 2 tablespoons pecan oil, divided
  9. 1 ¼ teaspoons kosher salt, divided
  10. 1 teaspoon ground black pepper
  11. 4 (6-ounce) skin-on snapper fillets
  1. In a medium bowl, combine pomelo, avocado, pecans, red onion, vinegar, jalapeño, crushed red pepper, 2 tablespoons pecan oil, and ¼ teaspoon salt. Gently toss; set aside.
  2. In a large skillet, heat remaining 1/3 cup pecan oil over medium-high heat. Sprinkle fish with remaining 1 teaspoon salt and black pepper. Gently place 2 fillets in skillet; cook until golden brown, about 3 minutes per side. Repeat with remaining fillets. Serve with pomelo salsa.
Louisiana Cookin


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