Red Snapper with Mango, Avocado, and Fennel Salsa
1 small avocado, chopped
1 small mango, cored, peeled, and chopped
½ fennel bulb, cored and diced, plus chopped fronds for garnish
Juice of 1 small lime
Kosher salt
1 tablespoon olive oil
2 6-ounce red snapper fillets (or any white, flaky fish), rinsed and patted dry with paper towels
Freshly ground pepper
In a small bowl, gently stir together the avocado, mango, fennel, and lime juice. Season with a generous pinch of salt. Set aside.
Heat the olive oil in a heavy skillet over medium-high heat. Season the snapper with salt and pepper. Place the snapper in the skillet and cook until the fish is opaque and golden, about 5 minutes per side.
Place the snapper on two plates, topping each with salsa. Garnish with a sprinkle of chopped fennel fronds.