Pan Seared Red Snapper On Corn Chili With Grapefruit

Ingredients

30 ml vegetable oil
200 gr snapper fillets
4 lime
1 cilantro sprigs

Instructions

Preheat oven to 450 degrees. Heat oil in a heavy-bottomed oven-proof skillet over medium-high heat. Season fish fillets with salt. Sear fillets, skin-side up, until golden brown, about 4 minutes. Turn fillets and roast in oven for about 4 minutes or until fish is opaque and just cooked through. Spoon half cup of Corn Chili into center of a warmed dinner plate. Top with fish. Mound Mexican Salad on top. Serve immediately, garnished with lime wedges and cilantro.