Red Snapper With Avocado Salad

• 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.

1. 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.
2. 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.

vinegar, onions, sugar, olive oil, hearts, avocado, cherry tomatoes, clove garlic, basil, paprika, cayenne pepper, thyme, butter, red snapper fillet

Taken from recipes-plus.com/api/v2.0/recipes/17581 (may not work)