Healthy, fast, delicious. Make this anytime you wish you were at the beach but aren’t.
Mexican Snapper
- Snapper fillets
- Pico
- Guacamole
- Yellow squash
- Zucchini
- Red onion
- Salt and freshly ground pepper to taste.
Chop yellow squash and zucchini into bite sized pieces. Roughly chop red onion. Sauté all with olive oil over medium high heat until softened and charred. Season to taste. Meanwhile, preheat oven to 450F. Place fillets on foil-lined pan and cook 8-11 minutes or until opaque. Top with pico and guacamole, serve with sautéed vegetables.