Snapper and Salsa
Combine oil and fresh limejuice.
On an oiled grill, grill the snapper for approximately 4-8 minutes on each side, basting with limejuice mixture. Fish is done when it flakes easily when tested with a fork and is not longer translucent. Do not overcook.
Serve fish on individual plates, spoon
Southwest Salsa over the individual servings of snapper.
Fish Selection and Storage:
Snapper is marketed whole-dressed and as fillets; all red snapper fillets are sold with the skin on. Plan to purchase ½ lb. Dressed or ½ lb.
fillets per serving.