Yellowtail with Avocado Orange Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

38 g
671 mg
27 g
15 g
8 g
78 mg

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

  1. Combine all ingredients for salsa in a medium bowl and mix well.
  2. 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. 
  3. 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.
  4. 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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.