Go Back
Grilled Red Snapper Filet with Cherry Tomato and Avocado Salsa
Print Recipe

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner
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.