Cast Iron Red Snapper with Avocado and Tomato Salsa and Quinoa
Red snapper seared and baked in a cast iron pan topped with an avocado, tomato, and jalapeño salsa all over quinoa. A simple and yet tasty meal. Oh, and healthy too!!
Ingredients
Red Snapper
- 1.25-1.5 lbs red snapper cut into 4 portions
- 1 tablespoon olive oil
- Juice of one lime
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Salsa
- 1 avocado peeled and seeded
- 2 to matoes chopped
- 1 cup red onion chopped
- 1 jalapeno minced
- 1/4 cup cilantro chopped
- Juice of 1 lime
- 1/2 teaspoon kosher salt
Quinoa
- 1/2 cup quinoa
- 2 garlic cloves minced
- 1/2 cup onion chopped
- 1 teaspoon olive oil
Instructions
Quinoa
- Heat olive oil over medium heat. Sauté garlic and onion until softened. Continue to cook quinoa according to package instructions.
- Set aside until ready to serve.
Salsa
- In a medium bowl add tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Mix well. Depending on your preference, you can slice or chop avocado into cubes and stir into salsa.
- Refrigerate until ready to use.
Red Snapper
- Preheat oven to 400℉.
- Add filets to a plate and season with salt and pepper. Squeeze lime juice over each filet.
- In a cast iron skillet, heat olive oil over medium heat. Add red snapper and sear skin side up for one minute.
- Remove from heat and carefully turn filets over and bake at 400℉ for 8-10 minutes. Filets should be flaky and opaque. You are looking for an internal temp of 145℉.
All Together
- Add quinoa to each plate, place filet over quinoa and scoop salsa over the filet and quinoa as well if that is preferred.
- Serve and enjoy!
Notes
Nutrition Facts Label includes fish, salsa, and quinoa.
Recipe adapted from My Recipes Grilled Mahi Mahi with Avocado Chile Salsa