White Snapper Salad With Avocado Salsa
- 4 snapper fillets
- Coarse salt
- Ground black pepper
- Flour for dredging
- 2 tablespoon Canola oil
- 3 tablespoons butter
Directions
- Heat a heavy pan over medium high heat.
- Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter.
- As soon as foaming subsides, place fish in pan, Jiggle pan for the first 10 seconds to keep the fish from sticking.
- Cook until golden crust forms on fish. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until fish turns golden brown.
-
Remove to a warm plate.
Avocado salsa
- 2/3 cup grape tomatoes, chopped (10 to 12)
- 1/2 cup finely chopped pineapple
- 3 medium avocados, diced
- 1/2 finely chopped sweet onion, such as Vidalia
- 1/8 cup finely chopped fresh cilantro
- 1 tablespoon lime juice
Directions
Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, and salt in a medium bowl.
English Harbour yacht punch
- 1 cup English harbour rum
- 1/2 cup coconut rum
- 2 1/2 cup Grace pineapple ginger juice
- 2 1/2 cup Grace island soda grapefruit
- 1/4 cup fresh lime juice
- Dash of grenadine
- Orange slice for garnish