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Caribbean Red Snapper with Crab Pico de Gallo

How to Prepare Caribbean Red Snapper

with Crab Pico de Gallo

Difficulty Level:    

Serves Two 


    Wild caught Caribbean red snapper fillet with skin on

    Salt and pepper to taste

    1 cup roma tomatoes, diced

    ¼ cup red onions, peeled, diced

    1 tbl. jalapeño peppers, minced

    1 tbl. cilantro leaves, chopped

    2 tsp. fresh lime juice

    Salt and pepper to taste

    1 medium avocado, ripe, peeled, seeded, diced into 1/2" cubes

    2 oz. lump crab meat


    Large Cooking Pan

    Large Mixing Bowl


    How to prepare fish  

    1. Season with salt and pepper on meat side.
    2. Heat pan on medium-high. Add a bit of oil.
    3. Place Meat side down in the pan and cook for 2-3 minutes on medium-high heat.
    4. Flip over onto skin side, and finish cooking another 2-3 minutes.
    5. Internal temperature should be minimum 140 degrees.
    6. Remove to a serving plate and set aside.

    How to prepare topping  

    1. Combine tomatoes, onions, peppers, cilantro, lime juice and salt & Pepper in a bowl, and mix to combine.
    2. Cover and keep at room temperature until needed. 
    3. Right before serving, cut up the avocado into 1/2" cubes and add it to the bowl along with the crab meat. Be sure to check your crab meat and remove any shells prior to mixing.

    -GENTLY stir to combine (you don’t want to break up the nice lumps of crab meat).

    How to assemble your dish  

    1. Place fillets on the plate.
    2. Top fillets with pico mixture and serve.

    Tip from the chef: Try to be very gentle when you are adding and stirring crab meat into the mixture. You don't want to break up nice lumps of crab meat.


    Try this wine pairing  

     Try with a New Zealand Sauvignon Blanc. Crisp, bold and intense; with flavors of grapefruit, mango, passionfruit and jalapeños, this is the perfect wine to transport you to the Caribbean.

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