Grilled Red Snapper Filet with Cherry Tomato and Avocado Salsa and Minty Watercress Sauce
A beautiful, healthy, and vibrant dish packed with good for you fish-oils and plant nutrients. Just love the minty watercress sauce.
Servings: 2
Calories: 577kcal
Ingredients
Ingredients
- 10-12 ounce red snapper filet (or any other fish of your liking)
- 1.5-2 cups watercress or arugula works too
For the salsa
- 2 cups cherry tomato sliced
- 1 avocado cubed
- 1/3 cup spring onion chopped
- 1/4 cup fresh basil leaves chopped
- 2 tablespoons extra-virgin olive oil
- 1.5 teaspoon balsamic vinegar
- 1/4 lime/lemon juice only (use less if using lemon)
- black pepper to taste
- sea salt to taste
For the sauce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh parsley
- 1/2-1 cup watercress
- 1-2 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 2 tablespoons water
- 1/4 lime/lemon or to taste, juice only
Instructions
- Cut all vegetables.
- Combine all sauce ingredients in a food processor or blender and process until smooth. Set aside.
- Preheat the grill on high heat. Drizzle fish fillets with olive oil and season with sea salt and black pepper. Oil grill grates and place the filets on the grill.
- Cook for 3-5 minutes on each side, depending on how thick the fish filet is.
- No grill available, your pan will do just fine, cook fish on each side until nicely browned and cooked through.
- While the fish is cooking combine all salsa ingredients and toss to combine.
- Top fish with minty watercress sauce and serve with salsa and watercress.