Red Snapper With Avocado Salad - cooking recipe

Ingredients

3 tbsp vinegar
2 None onions, chopped
pinch None sugar
9 tbsp olive oil
2 None Romaine lettuce hearts, torn into bite-size pieces
1 None avocado, pitted, peeled and sliced
1/2 cup cherry tomatoes, halved
1 None clove garlic, finely chopped
2 stems basil, roughly chopped (reserve a few leaves for garnish)
1 tbsp paprika
1 tsp cayenne pepper
1 tsp dried thyme
4 tbsp butter
1 3/4 lb red snapper fillet, cut into 8 even-sized pieces
None None grapefruit slices, to garnish.

Preparation

Mix the vinegar with 1 chopped onion and season with salt, pepper and sugar. Beat in 3 tbsp of the oil. Place the lettuce, avocado and tomatoes in a bowl and drizzle with the vinaigrette.
Mix the remaining onion with the garlic, basil, paprika, 1 tsp salt, cayenne pepper and thyme. Melt the butter and mix in a bowl with the remaining olive oil. Dip the fish in the oil and butter mixture, and press down in the spice mixture. Cook in a skillet for 3-4 mins on each side. Serve with the salad, garnished with grapefruit slices and basil leaves.