Snapper with Cantaloupe Salsa

05/04/2016

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We’ve been feeling the new-infant love lately; our dear ones have dropped off meals on our doorstep for nearly the last month. And because our friends are awesome cooks, we have eaten WELL. Here’s another meal that the ingredients were brought to our house and prepared for us (thank you, Sam & Jess!). No ingredients came from our yard, but Sam did grow the jalapeno.

So, my peppers were not included, but I just had to include this picture of Leo loving our Anaheims. Looks like we have a little vegetable enthusiast in the making.

Ingredients:

Fish:
1 1/2 lbs snapper or white fish
1 t paprika
pinch of sage
1/2 t thyme
S&P
Oil for the grill

Salsa:
1/2 of a ripe cantaloupe, chopped in small pieces
2 avocados, chopped
1 red onion
juice of two limes
1 jalapeno, chopped
Cilantro, chopped
S&P

Instructions:

Turn on the grill to high heat. Mix the dry spices together, and spread on the fish. Coat with olive oil. Set aside.

Next, make the salsa. Chop all the ingredients, mix together, and pour lime juice on everything. When this is ready, put the fish on the grill. Grill about 3 minutes per side, or until the fish is cooked through. Put the salsa on top of the hot fish to serve.

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