Snapper & Asparagus with Chili Oil & Avocado Cream
Servings: 4 servings
Calories: 540kcal
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: 540kcal | Carbohydrates: 15g | Protein: 51g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 155mg | Potassium: 1697mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1327IU | Vitamin C: 33mg | Calcium: 115mg | Iron: 3mg