1 jalapeño pepper
2 cups strawberries, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon fresh lime juice
1/4 teaspoon sugar
1/4 teaspoon salt, to taste
1 ripe avocado, diced
4 red snapper fillets (6 to 8 ounces each), with skin
1 tablespoon extra virgin oil
1/2 teaspoon salt
1½ tablespoons finely grated fresh lime zest
Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeño and then finely chop.
In a bowl, stir together jalapeño, strawberries, onion, cilantro, lime juice, sugar, salt and avocado.
Pat fish dry, then arrange, skin side up, in one layer on platter.
Brush both sides of fish with the oil and sprinkle with the salt and lime zest.
Grill fish, skin side down, without turning, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter.
Carefully remove skin.
Serve with strawberry avocado salsa.
Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead of time, wait to add the sugar, salt and avocado until ready to serve.