4 (6-ounce) Florida red snapper fillets, skin on
1 large Florida avocado, peeled and sliced thin
⅓ cup Florida orange juice
2 Florida Key limes, juiced
1 lemon, zested and juiced
1 lime, juiced
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon all-purpose seasoning (your favorite)
Sea salt and fresh ground pepper, to taste
Peel and slice avocado. Place on heat safe surface and char with kitchen torch or by placing under broiler for several minutes. Squeeze fresh lime juice over avocado to prevent browning.
Preheat large sauté pan over medium-high heat and add oil. Score skin side of fillets with sharp knife to create hash marks. Season fish on both sides with salt and pepper and lightly coat in cornstarch, dust off excess. Gently place in pan, skin side down, for 3-4 minutes. Flip and continue to sear until completely cooked through, about 2-3 more minutes. Remove from pan and set aside. In the same pan, add butter, lemon juice, and lime juice. Bring to boil and reduce by half to create a sauce. To plate dish, spoon sauce on each plate; arrange charred avocado over sauce and add snapper over the avocado.
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