On my first day with the National Fisheries Institute, a small group of us went to La Sandia at Tyson’s Corner Center. I had grilled snapper tacos with shredded cabbage, avocado and corn with a little chipotle aioli on soft corn tortillas. The snapper was very tender, falling off the fork I used to pick at the few scraps. The fish was a good source of protein, vitamin B12 and selenium, and the cabbage and avocado added nutrients (like dietary fiber, folate and vitamins C and K); outside the world of nutrition all those important things also add, the less scientific, but just as important “crunch.” In my opinion, you can never go wrong when avocado and fish are paired. Oh, and the tacos were pretty tasty.
What are your favorite ways to prepare snapper?
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Post by Rima Kleiner, MS, RD