Snapper & Asparagus with Chili Oil & Avocado Cream
Updated Oct 20, 2022, Published Apr 04, 2014
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Snapper & Asparagus with Chili Oil & Avocado Cream
Ingredients
- 2 red Fresno chilies, , seeded, deveined, and finely chopped
- 4 tablespoons fresh lime juice, (from 2-3 limes), divided use
- 4 tablespoons extra-virgin olive oil, , divided use
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 ripe avocados
- 1 pound asparagus
- 4 snapper fillets, (8 ounces each), skin on (or other lean white fish fillets)
Instructions
- Combine the chilies with 3 tablespoons of the lime juice and 2 tablespoons of the olive oil. Set aside.
- Cut the avocados in half. Remove the pits and scoop the flesh into a bowl. Add the remaining 1 tablespoon of lime juice and a big pinch of salt and pepper. Mash until smooth and set aside.
- Cut the woody ends off of the asparagus spears. Working with one asparagus spear at a time, place it flat on a work surface and peel the skin off the bottom half of the stalk with a vegetable peeler. Season the peeled asparagus and fish fillets with salt and pepper and brush with the remaining oil.
- Heat a large skillet over high heat. Cook the asparagus for 2-4 minutes or until crisp tender. Remove from the skillet and set aside.
- Place the fish, skin side down, in the skillet and cook for 4 minutes. Flip and cook for another 1-2 minutes or until cooked through.
- Divide the asparagus between 4 plates. Top with the fish fillets, drizzle with the chili oil, and serve with a dollop of avocado cream on the side.
Nutrition
Calories: 540kcalCarbohydrates: 15gProtein: 51gFat: 32gSaturated Fat: 5gCholesterol: 84mgSodium: 155mgPotassium: 1697mgFiber: 9gSugar: 3gVitamin A: 1327IUVitamin C: 33mgCalcium: 115mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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