Ingredients
The salsa
2 large green onions, sliced thin
¾ cup small-diced red pepper
¾ cup small-diced jicama
1 to 2 tablespoons seasoned rice vinegar
Kosher salt and ground black pepper, to taste
The fish
4 snapper filets, skin off, about 6 ounces each
Kosher salt and ground black pepper, to taste
2 tablespoons olive oil
Preparation
Instructions: To make the salsa, combine the green onions, red pepper and jicama in a bowl. Toss with the vinegar and season to taste with salt and pepper. Set aside.
Season the snapper with salt and pepper on both sides. In a large, nonstick pan set over high heat, warm the olive oil until very hot, but not smoking.
Carefully place the fish into the pan, without crowding, and cook about 4-5 minutes, until a golden crust forms.
Flip over gently, turn heat down to medium-low, and cook another 3-5 minutes, or until cooked through.
Serve topped with the salsa.
