Gulf Snapper with Avocado-Tomatillo Sauce

Ingredients

• Citrus Quinoa
• ¼ teaspoon salt
• ¼ cup extra-virgin olive oil
• ¼ teaspoon freshly ground black pepper
• 4 (6-ounce) snapper fillets
• Avocado-Tomatillo Sauce
• Garnishes: lime wedges, cilantro sprigs

Season fillets with salt and pepper; drizzle with olive oil. Marinate 20 minutes.Heat a nonstick pan over medium-high heat until hot. Add fish; sauté 2 to 3 minutes on each side or until flesh is opaque and flakes with a fork.Top with Avocado-Tomatillo Sauce. Garnish, if desired. Serve with Citru...

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