- 2 pounds red snapper fillets
- 1 tablespoon canola oil
- 4 tablespoons lime juice
- 1 cup red and yellow bell pepper, minced
- 2 scallions, minced
- 1/2 cup cilantro, minced
- Salsa: In a non-metallic bowl mix together the bell peppers, minced cilantro and the minced scallions (both white and green portions). Add 2 Tbsp of lime juice (not all 4 Tbsps) and toss. Cover and chill while you prepare the fish.
- You can kick up the flavor by adding a few dashes of Tabasco or a 1/2 tsp of chili powder. A minced jalapeno pepper is also an option.
- Grilled Snapper: Rinse and pat dry the fish. I prefer to leave the skin on to make turning the fillets easier.
- Mix together the oil and 2 Tbsps of the lime juice.
- Baste both sides of the fish with the oil/lime mixture. A pinch of salt and pepper is optional.
- To grill, place the snapper fillets skin side up on a hot oiled grill. Grill for about 4 minutes. Carefully turn over with a large spatula. Generously baste with the oil/lime mixture. Turn heat down to medium and grill for another 5-6 minutes, just until it flakes easily and most (if not all) of the translucence is gone from the center. Remove from heat immediately.