Pan-Seared Snapper With Red Pepper, Jicama & Green Onion Salsa

• The salsa
• 2 large green onions, sliced thin
• 3/4 cup small-diced red pepper
• 3/4 cup small-diced jicama
• 1 to 2 tablespoons seasoned rice vinegar
• Kosher salt and ground black pepper, to taste
• The fish
• 4 snapper filets, skin off, about 6 ounces each
• Kosher salt and ground black pepper, to taste
• 2 tablespoons olive oil

1. Instructions: To make the salsa, combine the green onions, red pepper and jicama in a bowl.
2. Toss with the vinegar and season to taste with salt and pepper.
3. Set aside.
4. Season the snapper with salt and pepper on both sides. In a large, nonstick pan set over high heat, warm the olive oil until very hot, but not smoking.
5. Carefully place the fish into the pan, without crowding, and cook about 4-5 minutes, until a golden crust forms.
6. Flip over gently, turn heat down to medium-low, and cook another 3-5 minutes, or until cooked through.
7. Serve topped with the salsa.

salsa, green onions, red pepper, jicama, rice vinegar, kosher salt, fish, snapper filets, kosher salt, olive oil

Taken from www.epicurious.com/recipes/member/views/pan-seared-snapper-with-red-pepper-jicama-green-onion-salsa-51121051 (may not work)