Red Snapper with Guava & Citrus Salsa served over Avocado Salad

Prepare the snapper by placing it skin side down on a large piece of aluminum foil. Warm the grill if you have one, if not, preheat the oven to 400. Salt and pepper the fish. Dust with garlic powder. Squeeze the juice of one lime over the fish. Then layer a second piece of aluminum foil over the fish and tent it. Crimp the edges together to form a little packet with space for the fish to steam.

Chop:

1 guava

1 serrano pepper, seeded

5 mint leaves

1 small red onion

Toss guava, serrano, mint and half of the onion in a bowl with the juice of 3 limes, salt & pepper and stir. Let rest.

Grill or bake the fish for 7 minutes. While it is cooking, slice one avocado and chop one head of butter lettuce. Peel one pomegranate and separate the seeds from the pith. A helpful hint it to do this under water in a bowl. The seeds will sink and the pith will float.

Plate the fish, being mindful of the steam. Cover with the salsa and serve with avocado salad and half the pomegranate seeds. Drizzle lightly with olive oil and salt.