Grilled Red Snapper with Avocado & Papaya: A Flavorful Recipe

INGREDIENTS

1 teaspoon ground coriander seeds 1 teaspoon paprika 3/4 teaspoon salt 1/8 to 1/4 teaspoon ground red pepper 1 tablespoon olive oil 4 skinless red snapper or halibut fish fillets (5 to 7 ounces each) 1/2 cup diced ripe avocado 1/2 cup diced ripe papaya 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 4 lime wedges

PREPARATION:

1. Prepare grill for direct grilling. Combine coriander, paprika, salt and red pepper in small bowl or cup; mix well.
2. Brush oil over fish. Sprinkle 2-1/2 teaspoons spice mixture over fish fillets; set aside remaining spice mixture. Place fish on oiled grid over medium-hot heat. Grill 5 minutes per side or until fish is opaque.
3. Meanwhile, combine avocado, papaya, cilantro, lime juice and remaining spice mixture in medium bowl; mix well. Serve fish with salsa and garnish with lime wedges.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1 snapper fillet with 1/4 of salsa Sodium 559 mg Protein 30 g Fiber 2 g Carbohydrate 5 g Cholesterol 51 mg Saturated Fat <1 g Total Fat 9 g Calories from Fat 37 % Calories 221