Summer Salsa:
1 avacado
1/2 small red onion
1/4 cup chopped cilantro
1 jalapeño
1 cup sungold or cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon lemon juice
Salt to taste
Chop veggies, toss together in a bowl with pinch of salt, olive oil and lemon juice.
Leftover salsa is awesome in the morning with eggs!
Red Snapper:
1lb red snapper (I got the fish from west main seafood and was totally worth the splurge!)
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
2 tablespoons butter or olive oil for cooking
Pepper to taste
Drizzle olive oil and lemon juice and pepper over fish and let sit for 10 minutes. Heat butter (or oil) in hot skillet, once butter starts to brown add fish, skin side down. Cook 2 minutes, flip and continue to cook 2-3 minutes. Be careful not to overcook the fish.
[recipe from Meg]
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