Marine Fillets

Ingredients:

• 4 to 6 Bonisimo del Mar red snapper fillets
• 1 tablespoon of olive oil
• 1 teaspoon salt
• 1 teaspoon coriander seeds, ground
• 1 teaspoon ground cumin
• 1 teaspoon of powdered paprika
• 1 teaspoon onion powder
• 1 teaspoon pepper

For the avocado sauce:

• 1 avocado cut into thin slices
• 1 small red onion cut in thin slices
• 3 chiles, not too hot, seeded and deveined, cut into small cubes or thin slices
• Juice of 2 lemons
• 3 tablespoons olive oil
• 2 tablespoons finely chopped fresh cilantro
• Salt to taste

Preparation:

1. To prepare the seasoning for the Huachinango Bonisimo del Mar, mix the salt, ground coriander seeds, cumin, paprika, onion powder, and pepper.
2. Rub the Bonisimo del Mar red snapper fillets with the olive oil and the dressing. Refrigerate for at least 30 minutes. Refrigerate for at least 30 minutes.
3. Heat the grill.
4. To prepare salsa, combine avocado slices, onion slices, chopped chiles, cilantro, lime juice, olive oil and salt in a bowl. Mix well and refrigerate until ready to use.
5. Grill the red snapper fillet on the grill until done. Do not overcook to prevent the fish from drying out. Ideally it should be soft and silky.
6. Serve the grilled fish with the avocado sauce, rice and patacones or tostones.

Note:Can be prepared with other varieties of Bonisimo del Mar fish, including Bonisimo del Mar Robalo, Bonisimo del Mar Grouper, Bonisimo del Mar Salmon, Tilapia Fillet, Basa Fillet, etc.