I love this recipe because it is versatile. I can use this as a bruschetta, on top of chicken and as a topping for a frittata. Moat importantly, I can use Tilapia and other sea foods that are more sustainable.
Ingredients
4- 6-7 oz. pieces of Red Snapper, Skin removed
1 TBSP olive oil
flour
salt and pepper to taste
for salsa
1 red onion chopped
2 cloves garlic, minced
Olive oil
Fennel seeds, approx. 2-3 TBSP.
3-4 fresh tomatoes, diced
chopped fresh shrimp, uncooked, approx. 4 each)
1 avocado, diced
fresh lime juice
cilantro, diced
Directions
- Sauté red onion in sauté pan over medium heat with olive oil. Add minced garlic and sauté another minute. Add fennel seed and sauté. Add diced shrimp and sate for only 1 minute. Remove from heat and add chopped tomatoes. Sprinkle with garlic salt to adjust seasoning.
- In separate sauté pan, heat with olive oil over medium high heat. Dust snapper or filet of sole or tilapia with seasoned flour, salt and pepper to taste. Pan sear on both asides. If additional time is needed, place in 500 degree oven for 5 minutes.
- Place fish on center of plate. Top with fresh tomato salsa. Serve with a side of diced avocado salsa if desired.
