Red snapper with avocado salad
easy
35 mins
35 mins
Ingredients
- 200 g Rocket salad
- 1 Avocado
- 100 g cherry tomatoes
- 2 Onions
- 3 TABLESPOONS Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 9 TABLESPOONS Olive oil
- 2 stem(s) Basil
- 1 Garlic clove
- 1 TABLESPOON Sweet peppers
- 1 TEASPOON Cayenne pepper
- 1 TEASPOON Lemon Pepper
- 1 TEASPOON dried thyme
- 50 g Butter
- 800 g Red Snapper Filet ("Red Snapper")
- 7-10 Tbsp Grapefruit wedges and basil
Directions
- 1
Clean, wash and pluck the romaine lettuce into bite-sized pieces. Halve the avocado, remove the stone and peel the flesh. Cut the avocado into slices. Wash, clean and halve the tomatoes. Peel and finely dice one onion.
- 2
Mix vinegar and onion, season with salt, pepper and sugar, add three tablespoons of oil. Put lettuce, avocado and tomatoes in a bowl, drizzle vinaigrette over it. Wash the basil, dab dry and chop finely. Peel one onion and garlic, dice very finely. Mix everything on a plate with paprika, a teaspoon of salt, cayenne pepper, lemon pepper and thyme. Melt the butter and mix it with six tablespoons of olive oil in a deep plate. Wash the fish, dab dry and cut into eight pieces. Turn the fish pieces first in the butter-oil mixture, then in the seasoning mixture. Fry in a hot pan for three to four minutes on each side. Arrange the fish fillets on plates.
- 3
Wash the fish, dab dry and cut into eight pieces. Turn the fish pieces first in the butter-oil mixture, then in the seasoning mixture. Fry in a hot pan for three to four minutes on each side. Arrange the fish fillets on plates. Garnish with grapefruit wedges and basil. Serve with extra salad. Serve with French fries
Nutrition Facts
650 kcal
3 g
52 g
43 g
More Delicious Recipes
