Tuesday, August 13, 2013

Pico Snapper

I only like to get fish the day we are cooking it, so the last few grocery trips have included fish for dinner that night. Today, red snapper was on sale so I departed for my original plan of salmon in favor of the snapper.

The method was super easy, I seasoned the snapper with salt, pepper, and olive oil. I only used a sprinkle of salt and when I make it next time I will be a little more liberal with my usage. I baked it at 475 for about 10-15 minutes until it is almost done (you will see the flesh turning white and starting to flake). I then took the snapper out, topped it with a pico made from tomatoes, cilantro, red onion, avocado, salt, and a splash of vinegar (or you could use lime juice, I was out). You could stop there and it would be light and delicious.

I didn't stop there, I added monterrey jack cheese and broiled the fish for another 5 or so minutes. It wasn't super heavy and tasted really good. Almost like an omelet with all of the toppings and melted cheese. This was 2/3 of a pound and was a good amount for Matt and I.

Give it a whirl if you are looking for another easy topping to add to your fish.

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