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Gulf Snapper with Avocado-Tomatillo Sauce

Yield Makes 4 servings


  • 4 (6-ounce) snapper fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Avocado-Tomatillo Sauce
  • Garnishes: lime wedges, cilantro sprigs
  • Citrus Quinoa

How to Make It

  1. Season fillets with salt and pepper; drizzle with olive oil. Marinate 20 minutes.

  2. Heat a nonstick pan over medium-high heat until hot. Add fish; sauté 2 to 3 minutes on each side or until flesh is opaque and flakes with a fork.

  3. Top with Avocado-Tomatillo Sauce. Garnish, if desired. Serve with Citrus Quinoa.