Grilled Red Snapper with Citrus Avocado Vinaigrette

Name: Grilled Red Snapper with Citrus Avocado Vinaigrette
Ingredients: ¼ teaspoon finely grated lime zest; Salt and fresh ground pepper; 1 Hass avocado peeled, seeded and diced; ¼ teaspoon orange zest; 1 tablespoon honey; 2 roma tomatoes, seeded and diced; ¼ cup rice wine vinegar; 2 oranges supremed (a fancy word for sectioned, use it to impress your friends); 2 teaspoons shallots, minced; ½ cup grape seed oil; 3 tablespoons fresh orange juice; Kosher salt and freshly ground pepper; 1 garlic clove, minced; 2 tablespoons fresh cilantro, chopped; Four 6-ounce snapper filets; 3 tablespoons fresh lime juice; 1 teaspoon jalapeño pepper, minced

Preparation info

Difficulty
Easy

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Snapper

Four 6-ounce snapper filets
Salt and fresh ground pepper

Lunch
Pescatarian

Method

How to supreme an orange

Cut off the top, so that the orange flesh is visible.
Do the same thing on the bottom, so that the flesh is visible and the orange sits flat.
Cut from top to bottom curving the knife to the shape of the orange.
Repeat this step all the way around until all the peel is removed.