Pan-Seared Chili-Lime Snapper with Avocado-Tomato Salsa
This quick and vibrant gluten-free fish dish features air-fried chili-lime snapper fillets topped with a zesty avocado-tomato salsa. Perfect for a healthy weeknight meal in under 15 minutes.
- 4 4-oz fillets snapper fillets
- 2 tbsp olive oil
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 1 large, diced avocado
- 1 cup, halved cherry tomatoes
- 0.25 cup, finely diced red onion
- 2 tbsp, chopped fresh cilantro
- 0.5 small, seeded and minced (optional) jalapeño
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Instructions
Pat snapper fillets dry. In a small bowl, mix olive oil, lime zest, lime juice, chili powder, garlic powder, salt, and black pepper. Brush the mixture evenly over both sides of the fillets.
⏱️ 2 minutesPreheat the air-fryer to 400°F for 2 minutes. Place snapper fillets in a single layer in the air-fryer basket.
⏱️ 2 minutes 🌡️ 400°FAir-fry snapper fillets for 6-8 minutes, or until opaque and easily flakes with a fork.
⏱️ 8 minutes 🌡️ 400°FWhile the fish cooks, combine diced avocado, cherry tomatoes, red onion, cilantro, and jalapeño (if using) in a bowl. Toss gently and season with a pinch of salt and extra lime juice if desired.
⏱️ 3 minutesServe chili-lime snapper fillets hot, topped generously with avocado-tomato salsa.
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Nutrition Information
Per serving. Values are approximate and may vary.
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