Nutrition Information (per serving)
1 cup diced avocado
1 Tbsp fresh lime juice
¾ cup diced orange segments
3 Tbsp minced scallions
1 tsp cane sugar
⅓ tsp sea salt
3 Tbsp Latin Spice Rub
1 lb Mexican Yellowtail, cut into 4 equal portions
2 cups fresh snow peas, juilienne
1 tsp extra virgin olive oil
Pinch crushed red pepper
¼ tsp sea salt
¼ tsp freshly ground black pepper
1 fresh lime, cut into 4 segments
- Combine all ingredients for salsa in a medium bowl and mix well.
- Preheat broiler. Season each fish fillet with 1½ teaspoons Latin Spice Rub. Place fish on the middle rack to prevent burning the Latin Spice Rub. Broil fish for 3 to 4 minutes on each side, or until done.
- In a medium sauté pan, sauté snow peas over medium heat in olive oil with crushed red peppers until peas are tender. Remove from heat and season with salt and pepper.
- Place ½ cup sautéed peas on a plate. Place 1 fish fillet on peas and top with ⅓ cup Avocado Orange Salsa. Garnish by squeezing 1 lime segment over fish and top with a pinch of Latin Spice Rub. Repeat with remaining 3 portions.