Seared Snapper with Granny Smith, Strawberry, and Basil Salsa

The scent of the basil and strawberries create nuance and depth within this dish. This recipe is light and tasty for any spring occasion!

  • Cook Time: 20m
  • Total Time: 20m
  • Serves: 4 people
  • Category:


  • 4 (6 ounce) skin-on red snapper fillets
  • 3 tbsp. extra-virgin olive oil
  • 1/4 c torn fresh basil
  • 1 c diced strawberries
  • 1 c quartered cherry tomatoes
  • 1 medium-size green apple, diced
  • 2 tsp. canola oil
  • 3/4 tsp. freshly ground black pepper, divided
  • 1 1/2 tsp. kosher salt, divided
  • 1 tbsp,. apple cider vinegar


  1. Using a sharp knife, make 3 (2-inch long) cuts in skin of each fillet. Sprinkle fish evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat canola oil in a large skillet over medium-high. Add fish to pan, skin side down, and cook until skin is crisp and fish is mostly cooked through, about 7 minutes. Carefully flip fillets, and cook until fish is opaque and flaky, 2 to 3 minutes. Remove from pan, and keep warm.
  2. Combine apple, tomatoes, and strawberries in a bowl. Season with remaining 1/2 teaspoon salt and remains 1/4 teaspoon pepper, and toss gently to combine. Add basil, olive oil, and vinegar, and toss again. Serve immediately with snapper fillets.