Red Snapper With Avocado Salad

• 3 tablespoons vinegar
• 2 onions chopped
• 1 pinch sugar
• 9 tablespoons olive oil
• 2 romaine lettuce hearts torn into bite-size pieces
• 1 avocado pitted, peeled and sliced
• 1/2 cup cherry tomatoes halved
• 1 clove garlic finely chopped
• 2 stems basil roughly chopped, reserve a few leaves for garnish
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 4 tablespoons butter
• 1 3/4 pounds red snapper fillet cut into 8 even-sized pieces
• 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, romaine lettuce hearts, avocado, tomatoes, garlic, basil, paprika, cayenne pepper, thyme, butter, red snapper

Taken from www.yummly.com/recipe/Red-Snapper-with-Avocado-Salad-1411466 (may not work)